On my move to Chico, I undertook the task of baking my way through Beth Hensperger's The Bread Lover's Bread Machine Cookbook. I have been at it now a couple of months and I have only baked 15 loafs, what can I say, life happens!
I am LOVING Chico, everyday I explore new places, I am touring Hot Springs, I am going ton swimming holes, and I am seeing the sites the area has gto offer, and of those there are plenty!
It has been a difficult transition, but filled with blessings, and I am glad I made the move. Oh there is still a bad taste in my mouth on how my landlords did me, and I can
t believe they think that what I was paying 750 a month for is worth $2800 a month. I am sad i was priced out of my home, but Chico is a nice prize!
The move took me out of my comfort zone and has forced me to reach and to grow, and to consider what is important to me. All things considered I hame getting more that I probably deserve!
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TODAYS BREAD
Today's bread is a sour dough pain du vin. and I have to get my hands dirty, this one bakes in the oven not the machine. This bread uses a sponge, which has to sit for 24 hours, so I started it yesterday afternoon.
1 cup lukewarm bottled mineral water
1/2 cup sour dough starter
1/2 teaspoon bread machine yeast'
3/4 cup bread machine flour
3/4 cup whole wheat flour
Add the water, starter and yeast to the machine, put the flour on top, I used the Dough Cycle pasta to run the machine for 14 minutes. The I just left it in the machine for 24 hours. at the end it had a very sour smell, almost vinegary
To this I added, right on top:
1 teaspoon bread machine yeast
1 1/4 cup flour
1 1/2 teaspoon salt
Put the machine on dough cycle and let it do its thing. In 5 minutes I had to add about 4 tablespoons water to get the sticky soft ball I wanted. When it was done I I turned it out on to parchment paper sprinkled with corn meal. Divided the ball in half, covered with some clean cloth and tthen let it rise for another hour and a half. At about an hour I turned on the over at 425 to allow it to pre-heat. I then floured a well seasoned cooky sheet and dropped the risen balls on top it. Cut an X in the top of each loaf about a 1/4 inch thick, rubbed flour into each loaf to coat and baked them for 35 to 40 minutes, till the crust was a deep brown, very crisp, and sou7nhded hollow when tapped.
SHAZIES ...
Yesterday on my walk I met 7 special ed students and their adopted parents, so this morning I took them one of the fresh loaves of bread. I will be sharing my left overs with them now, perfect thing to do with left over fresh bread.