Tuesday, February 7, 2012
Baking with Julia - White Loaves
This is the first recipe in Tuesdays with Dorie's new book. We'll be baking from Baking with Julia: Savoring the Joys of Baking with America's Best Bakers (and I thought Baking From My Home to Yours was a long title). Baking with Julia will be known as BwJ, and we'll still call Tuesdays with Dorie TWD. Now that we're all straight on the acronyms, let's get started with the book and the bread.
TWD will be baking and posting from Baking with Julia twice per month. I will most likely pick one of those two recipes and post once per month. I'm already feeling a virus/vertigo/broken bone/cold/flu/amnesia coming on and it will probably strike me the week the group makes the Martha Stewart wedding cake, whenever that will be.
Our hosts this month are Laurie (of slush) and Jules (of Someone's in the Kitchen) I've made this bread twice. The first time I substituted 1/3 white whole wheat flour, and the loaf was delicious. It took longer to rise, but it was great. The second time, I made it with all white flour and it was also good.
Fortunately, my mixer is a big KitchenAid and it didn't have a problem handling the dough for this one (though if you're listening KitchenAid, I would LOVE an 8 quart stand mixer). It passed the windowpane test after about 8 minutes. Both times, I tried to retard the formed loaves in the fridge, but it was so enthusiastic that I had to change my plans both times and bake it immediately.
In the past, I've had a problem over proofing my breads, sometimes getting huge air bubbles with lackluster oven spring, so I was more careful to follow Dorie's excellent instructions for this recipe. I was rewarded with nice loaves that were good warm with jam, good at room temperature in sandwiches, and good several days later as toast. I'm not a huge fan of all-white flour breads, so I probably won't make this one all that much, preferring to stick to my transitional riff on Dan Lepard's simple milk loaf (you can find that recipe here), or my interpretation of maple oat loaf using his three knead method (recipe here).
If you'd like the recipe for this bread, you can find it on Jules's post. And you can find the other BwJ bakers' loaves here.
Programming note: This week's TWD make up from BFMHTY will run tomorrow.