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English Poppy Seed Riser - A little less than a happy high
komos
komos
English Poppy Seed Riser
English poppy seed riser

This is the bread I baked on Sunday. It's my third loaf, and cleverly concealed from the picture is the seam that opened up on the back and underside. Still, it makes an excellent conveyance for marmalade and works well with cheddar and pickled eggs. These things serve to make me happy.

The rise took a little over eight hours and three kneadings. I baked in a very hot oven with a cast iron skillet filled with steaming water set on the bottom shelf in hopes of reproducing some of the conditions used in professional ovens. Next week, I may try a French rye.
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Comments
tenillypo From: tenillypo Date: March 7th, 2006 04:56 pm (UTC) (Link)
Peter, I just want you to know that when the world ends, I'm coming to live in your post-apocalyptic bunker.
komos From: komos Date: March 7th, 2006 05:13 pm (UTC) (Link)
I'll start stocking up. ^_^
stochasticgirl From: stochasticgirl Date: March 7th, 2006 04:57 pm (UTC) (Link)
That's a gorgeous loaf!
komos From: komos Date: March 7th, 2006 05:14 pm (UTC) (Link)
Thanks!
laughingwoman From: laughingwoman Date: March 7th, 2006 05:06 pm (UTC) (Link)
...and it tasted precisely which shade of heavenly?
komos From: komos Date: March 7th, 2006 05:21 pm (UTC) (Link)
It's dense and meaty, with just a hint of what I characterize as an almost beery nose. It's sweet enough to offset the tartness of the pickles and preserves, and has enough of its own tang that it doesn't get overwhelmed by the American cheddar we have in the house.

I'll say this - kneading is harder than it looks. I got tired on the first go.
prosicated From: prosicated Date: March 8th, 2006 02:23 am (UTC) (Link)
Just wait'll you knead a whole wheat or rye loaf -- mcuh more kneading.
I routinely contemplate taking up bread bakery as a form of exercise. Sadly, eating the entire loaf seems to preclude any muscular results.
komos From: komos Date: March 8th, 2006 12:19 pm (UTC) (Link)
Yeah, after reading about the flours, I had guessed as much.

You might not be able to get in shape solely through breadmaking, but I'm fairly well convinced that you can get a boost for your shoulders.
prosicated From: prosicated Date: March 8th, 2006 12:24 pm (UTC) (Link)
From whence is your baking info originating? What sources have you been using?
komos From: komos Date: March 8th, 2006 02:59 pm (UTC) (Link)
I'm pulling a lot of information from Reinhart and Robertson. Otherwise, there's a very pretty book that Pete's folks got him, the AB episode, "Dr. Strangeloaf," and various other things in the mix.
sassyinkpen From: sassyinkpen Date: March 7th, 2006 05:31 pm (UTC) (Link)
Very pretty!!
komos From: komos Date: March 7th, 2006 05:34 pm (UTC) (Link)
I hid the fissure. I'm thinking that I need to roll the dough out thinner on one end?

Another simple thing with endless complications.
sassyinkpen From: sassyinkpen Date: March 7th, 2006 05:43 pm (UTC) (Link)
True...but the complications of bread don't often render it inedible. (Not to my tastes, anyway)

In this case, the imperfections just highlight it's handmade glory.
komos From: komos Date: March 7th, 2006 05:46 pm (UTC) (Link)
Not at all. I just look at it as another opportunity to learn, and from there I'll try to push the envelope a little further.
wildflowersoul From: wildflowersoul Date: March 7th, 2006 05:34 pm (UTC) (Link)
Holy crap, that's purrrty. I don't know what kind of bread magic you have, but I'd like a wee bit of it. We should have a bread-baking party sometime!
komos From: komos Date: March 7th, 2006 05:35 pm (UTC) (Link)
Yeast and I have an understanding, dig? No, seriously.

And yeah, I'd totally be up for that.
watchamacallit From: watchamacallit Date: March 7th, 2006 06:04 pm (UTC) (Link)
Nice loaf!
komos From: komos Date: March 7th, 2006 06:43 pm (UTC) (Link)
It's very pinchable! ^_^
18 comments or Leave a comment