Failure: Tuscan Bread

tuscan bread

Pretty… pretty shitty.

I already twittered about my tuscan bread failure so this is a little late. Over the weekend I made my first loaf of bread. I followed the recipe in Bread Bakers Apprentice (Google has the full recipe). I made a paste. Let it sit over night. The next day I mixed up the yeast, water, flour etc. Let the machine knead the life out of the dough. Then I let it rise (ferment). Punched it down. Let it rise some more. I rolled it out into two boules. Then Rachel and I had to run out to dinner so I decided to let it proof in the fridge over night. I don’t know where I went wrong (probably using AP flour for a recipe that said bread flour). End result the bread tasted kind of yeasty and bland and really just didn’t have the right texture. At least it looks like bread though.

To be continued…

2 Responses

  1. I don’t know… That bread doesn’t look like a failure to me (of course I have no idea what the texture is like). It’s unsalted so it’s good with soups and stews.

  2. Thanks Jude. But it was the texture that was the issue. It’s on my to do list to get this right.