This is the start of another baking adventure with the TWD bakers. There are over 300 participants as of now with more certain to join. We are baking from a book published in 1996 based on Julia Child's Master Chef television series,
Baking with Julia. The twenty seven contributing bakers are among the best of the best. Dorie Greenspan wrote the book in her usual clear and concise manner.
Laurie,
http://slush.wordpress.com/ our amazing leading baker and organizer, hosted this week along with Jules who contributes so much time and leadership,
http://someonesinthekitchen.blogspot.com/ I thank both of you. The selection is basic to a baker's kitchen. White loaves which rise to puffy heights to make a sandwich to please the hungry ones in any home. The contributing baker is Craig Kominiak.
What a lovely first rise. I started the dough in my KitchenAid, however, the dough climbed up over the hook, so my honey kneaded it by hand for me.
This is almost my most favorite thing about baking bread - the oven spring always amazes me.
I baked in one 8 1/2 x 4 1/2 loaf pan and three 3 1/2 x 6 pans - just perfect for gifting. Here they are cooling and waiting to be gobbled up
Beautiful and ready to toast. What a gorgeous rise and tender crumb. Yummy with fresh butter and some Maldon sea salt.
The group will be baking twice a month. Up next are Chocolate Truffle Tartlets - my oh my!
Happy Valentine's Day and keep baking. Take care, lola
What beautiful loaves! I love how you made smaller loaves and gave them away, and I can't wait to try it with butter and Malden sea salt!!
ReplyDeleteBeautiful loaves, Lola. I'm with you on the oven spring. Amazing!! The crumb of your bread looks perfect. Great job, as always!! :o)
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