Wow, the bread is really good! One of the first things I noticed is the different outcomes of the loaves using different pans. From a non stick, coated pan to an aluminum pan, to an aluminum core, stainless steel lined bread pan. There are differences. If possible, use the aluminum, or aluminum core, stainless steel pan. You’ll get far better results.
The texture of the bread using EatWell Farms whole wheat flour was apparent from the fist bite. It definitely had whole grain on the pallet. As I mentioned earlier in the ingredient chapter, I feel as though I’m eating a wholesome food. The taste is fantastic. Lots of nutty flavors, with hints of butter and yeast. Love it!! I am very impressed with myself especially since this is the first loaf.
Some tips that I think made it successful: make sure to use all natural, wholesome, quality ingredients. Be prepared (well, for the most part anyway). Most important of all, as Ed talks of often, make sure your mind is clear. Clear of clutter, clear of stress, clear of diversion. I was completely focused on the bread at hand. Relaxed, and enjoying myself, even as I filmed the entire process by myself! Not an easy task, but I am looking forward to making the same recipe again. Next time, I will be even more at ease. I want to attempt “shapes” (page 30 of the “Tassajara Bread Book”). Using the exact same dough recipe, I will make clover shape dinner rolls, snail rolls (this will be good practice for the upcoming raisin breads…yummy), flower rolls, crescent shapes, and butterhorn – all using the yeasted Tassajara Bread Recipe. Then, it looks like we will move into about 15 different breads, with Rye bread being next. The techniques stay pretty much the same. The ingredients will change as we go. Sixteen breads later, including Cheese Bread, Oatmeal Bread, Potato Bread, we will end with Cinnamon Raisin Bread. A great segue to the next chapter, which is “Yeasted Pastry Breads”. If I could, I would start tonight.
So with that, I leave you a step-by-step video on the basics of the Tassajara Bread Recipe. At any time if you want to comment, or have questions, or want to set me straight, please do so and add your comments.
Everywhere I look, Christmas stuff is getting hung. It’s nearing Thanksgiving, so I want to get baking…
Ed and Earl: Basic Yeasted Wheat Bread from Earl Shaddix on Vimeo.
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Wow!! that’s a lot of work. I’ve never made bread with flour as I was always intimidated by the amount of work. I started making bread only because I was diagnosed with wheat allergy and the gluten free breads at the health food stores are so incredibly bad. I’ve been making gluten free bread for two years now and I’m glad I don’t need to knead my dough… Gluten free bread dough is soft and wet like cake dough… I totally cheat too… I have a bread machine!