[Sca-cooks] Bread baking for 12th Night

[Robin]

RUTH EARLAND wrote:

> Background:
> Brighid ni Chiaran (probably spelled wrong, but if you pronounce it, 
> you'll know who I mean) makes really good bread. Good bread as in 
> "I've died and gone to gluten heaven" bread.

::blushmumblemumblethanks::  I take this as a particular compliment, as 
it comes from one of the best cooks in the Southern Region.

> Well, I'm planning on cooking 12th Night this year

I'm sure the autocrat will be relieved to know that, especially as the 
feast is sold out.  :-)

> , and my feast is pushing the budget window, so I was looking to save 
> some money without compromising any of the things I feel are important 
> to a feast. Well, making bread was a good way to save a hundred bucks 
> or so, so make bread I've done. I'm pleased to report it took a lot 
> less time than I thought it might. Two days, 2 triple batches a day 
> and I'm done.

Brava! 

> I used Brighid's recipe. 

"My" recipe, in case anyone wants to know, is a straightforward theft 
from Amy Scherber of Amy's Bread.  It can be found here:
http://www.amysbread.com/news_cucinaaug01.htm#rustic

I have converted some of the volume measurements to weight for my own 
convenience, and  I bake at 450F throughout, instead of starting at 
475F.  I use coarse semolina on the baking sheet instead of cornmeal.  
At the 10-minute mark, I remove the baking sheet, so the loaves can 
finish baking directly on the stone.  (I have an electric oven with a 
large pizza stone in it.)

> It isn't quite like Brighid's. The flavor is a bit less assertive. I 
> suspect I didn't let the starter mature enough. 

I usually mix it up before bedtime for baking in the late morning, or in 
the mornng for evening baking on a workday.  In cooler weather, I leave 
the starter on the counter between batches; in summer, I refrigerate it.

> Yet, all things considered, I'm pleased. I think I got a superior 
> product than I could have bought in a store or a bakery, and I saved 
> about a hundred dollars, even figuring in freezer space.

I started out baking for feasts as a cost-saver, but I also like the 
quality of homemade.  It's a win-win situation.

> So, Brighid, I baked bread and it didn't kill me. It still isn't as 
> good as yours. But it's better than what I would have had to buy if I 
> hadn't tried your recipe.

I'm glad that you ventured out of your comfort zone, and I look forward 
to trying the result.  I'm sure it will be great, like everything else 
you make.

> The timid adventurer,
> Berelinde

-- 

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net