Cinnamon Apple Twist Bread

Did you know that King Arthur Flour does a Bake Along every month?

Me either!

I stumbled upon it on Instagram and I was like well, I know I have to fit back into my shorts for December (headed to Florida for week) but dammit.. I wanted to make this Cinnamon Apple Twist Bread.

You can find the recipe here at this link.

But of course, I didn’t make it that way because I didn’t have two of the ingredients in the house (instant yeast and potato flour) but that didn’t stop me.

 

I used the active dry yeast in the same amount as the instant yeast, knowing that it might need a little more time to rise as the yeast hydrated and I used all white flour instead of using part potato flour. The potato flour would have added a bit more tenderness. But we still enjoyed it a lot!

Also, next time I would chop the apples instead of grating them in my food processor. They looked like.. well.. squiggly worms and it freaked me out a bit.  Also, I think because I used Penzey’s Double Vanilla, the amount of vanilla in the icing was excessive. I ended up remaking it with just a tiny bit of vanilla.

I was really please with how the loaves came out so I posted my pictures to Twitter and was pretty stoked to get this response from King Arthur Flour

I am excited to see what October’s bake along is, even though the struggle to button my pants is real.

Whole Wheat Sourdough: Take One Part Two

I got up Sunday morning, super excited to make my sourdough bread.

Here is what I did.

Took the mason jar out of fridge around 9 AM and left it out for one hour ish
divide off 3.5 ounces for sour to keep for next week.

  • 15 ounces remained.
  • add 10 ounces whole wheat flour
  • add 8 ounces of room temp water
  • half ounce of kosher salt
  • knead for 5 minutes in a bowl as it’s pretty sticky.
  • let rest at room temp 67 degrees.

30 minutes later, I kneaded for 5 minutes.  The dough seemed to want to come together, but the more I kneaded it, the more it fell apart.  This whole wheat flour has a lot of sharp shards of grain in it (stone ground) so kneading might be doing more harm than good. It didn’t seem to want to form gluten so that is why I chose to knead it again.  Decided I would  let it set for 30 more minutes and go back to the turn and fold method for the next two hours.

And then I got busy doing other things.

And then I forgot to heat up the oven.

And then I decided to bake some oatmeal for the week.

So, it’s been almost 4 hours.  oops.

Well, nothing ventured… nothing gained.

It was too wet, that was obvious as soon as I put it on the peel.  Where it promptly stuck and…. flattened out..   double oops.

After fussing with it and fighting with it and finally getting it scored and off the peel, I stuck it in the oven.

In the oven at 425 degrees for 20 minutes.

baked loaf
It’s a little flat

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The crumb is much lighter, but the texture was a bit gummy.  It think with a bit more oven spring and maybe being more prepared with more flour on the peel (and maybe some cornmeal) and maybe at a higher temp it might come out better next time  I’m very pleased with the flavor, though

I probably should have written that down….

I have this nasty habit of just throwing stuff together and hoping for the best.

And then when whatever I’ve thrown together comes out delicious, I have no idea what I did.

I am slowly learning my lesson when it comes to cooking, but baking?  Well baking shouldn’t be improvised.. or so they say.

A few months ago, I made a sourdough starter with the intention of making whole wheat sourdough bread, and I followed the method in my Whole Grain Bread book to the letter.  I measured the starter, I started the “soaker” which is basically water and flour mixed up so that the bitter elements in the whole wheat flour and… I added the commercial yeast per the instructions.

The bread was… good.  I mean it was fine.  We enjoyed it.   It was certainly better than any 100% whole wheat bread purchased in the store. And it sure looked pretty.

Whole Wheat Sour

Whole Wheat Sourdough

Mostly, I was happy with it. But I really wanted a 100% whole wheat flour sourdough with no commercial yeast added.

And then I stuck the sour in the fridge and forgot about it for a month.

In the meantime, while searching for my tried and true recipe for Chicken Tortilla Soup (which I didn’t find) I stumbled across the handouts that I got from Chef Krebs at SCCC when I took a course on making sourdough at home. HUZZAH!  No commercial yeast!  And more information that I had forgotten about.

So.. um.. I took the sour out of the fridge, fed it twice by eye, shoved some sour back in a jar and basically, added salt based on the formulas on the handouts (mostly I did the math based on the weight of my sour), proofed it, shaped it, panned it and baked it off.   What was the worst that would happen?  The sour needed to be fed and brought back to life anyway so, nothing ventured, nothing gained AMIRITE?

After proofing and before scoring

After proofing and before scoring

After baking

After baking

Very different crumb

Very different crumb

You guys.. this was.. AMAZING.   The FLAVOR of the sour was so pronounced and the texture was definately softer.  I didn’t really knead this so much as fold it a few times every 30 minutes while it was proofing.. and I think I proofed it for 2 and a half hours..

I think.

The total bummer is that I can’t replicate this because I winged it.  I tried to remember…

 

My half-assed notes well after the fact.

My half-assed notes well after the fact.

Since that was SO ridiculous, I decided that I was going to start taking better notes from my experiments. I’m going to file all of them here on this blog under The Bread Chronicles.

Because holy crap, that was delicious even if was a soft crumb. I’m a little excited to start this project actually. I’m pretty interested to see what happens as I go along