|Dad & Me at right, at Atitlan Lake, Guatemala January 1971|
|Mom & Me, Guatemala, January 1971|
A few years back I was introduced to Jim Lahey's No-Knead Bread and remained so enchanted with that bread I made it constantly for about 3 years. Then earlier this year I was given a stack of bread making books. I have been documenting my experiments with making some of these breads here in my blogs ever since. The first book I started working with was Peter Reinhart's The Bread Baker's Apprentice. I made about 10 of the recipes in that book, and there are more I would like to make, though some of them have been particular favorites, like the recipe for Pan a L'Ancienne, which I have made 3 times so far and plan to make again today. The next book I started working with is Maggie Glezer's Artisan Breads Across America. So far I have made 3 recipes from this book; Dutch Regale's Finnish Rye, Sullivan Street Potato Pizza and now Essential Bakery's Columbia Bread.
|Columbia Bread, before and after baking|
|Beautifully baked Columbia Bread|
|Perfect slashes and great color|
The Columbia Bread recipe is made with mainly white flour and a little added freshly ground whole wheat and rye berries, and wheat germ. Just the fact of mainly white flour seems like it should have tasted better. I have never been particularly fond of just plain whole wheat. I like it mixed in with other things. Despite this, when I made the Poilane Style Miche, from Peter Reinhart's book, made with only whole wheat, the flavor was just incredibly good. I would repeat that recipe in a heartbeat! I love the flavor of rye, when I grind the rye berries fresh, and have made many, many varieties of rye breads, from extremely dense styles to light and fluffy.
I am unhappy with the ultimate outcome, because flavor and texture is what bread is all about. When flavor is only so-so at the very best, it is not inspiring. Maybe it's time to try another of the books!
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.