As sometimes happens round about these parts, I finished these breads a while ago but am only now getting around to posting about them. I was hoping to finish the BBA Challenge during my three-week Christmas break, and I got very, very close to doing so. I got through the Potato, Cheddar, and Chive Torpedoes, but I still have the Roasted Onion and Asiago Miche to conquer. I am planning to pull that one off before the week is through, and then celebrate!
Bu first — Whole-Wheat Bread. Another bread I was looking forward to. I didn’t know what to do about the soaker, because I wasn’t sure if my King Arthur Flour Whole Wheat Flour was considered “coarse” enough. I thought probably not, so instead I ground up oats in my Cuisinart to use as the whole grain. I didn’t get a photo of this, so just picture a very unattractive bowl of oatmeal.
I was worried about my poolish, because while it definitely got to the “thick paste” phase, it never really got to the “bubble” phase. I think I let it sit in the refrigerator for two nights, hoping to get more bubbles, but it never really happened.
I mixed everything up:
I was worried about the rising, and I think it took a little longer than two hours, but eventually it got to this point:
I shaped it:
And gave it a little more time for the second rise, too.
The one on the left is a little flat on top. You can also see it in the photo below. It almost looks like pain de mie.
This bread is a simple and great recipe, just like the white bread. Between these two, sandwich breads are covered, in my opinion. It may have taken a while to get to them, but I am glad I did.
The Whole-Wheat Bread gets 4 stars.
I am also happy I made the Potato, Cheddar, and Chive Torpedoes, although they are far from an everyday bread.
First, somehow I managed to completely boil away the water while boiling the potatoes, which is a mistake on so many levels, not least of which is that you need the potato water later in the recipe. Fortunately I managed to catch it before I scorched my pan. Although the potatoes were done, I added more water and let them boil for a few minutes more, just so I could get the necessary potato water.
PR doesn’t specify the type of potato to use. I used Yukon Gold.
I even managed to remember to feed my “barm.”
Here is the potato water, which doesn’t look very appetizing:
I also chopped up a whole bunch of chives, not just the recommended quarter cup. I usually complain that PR’s recipes have too many add-ins, but I am pretty sure that there is no such thing as too many chives.
Here is the bread all kneaded and ready to rise…
…and risen. You may not be able to see it, but the dome in the middle is touching the plastic lid.
This dough smelled delicious, like Sour Cream and Chive potato chips, my favorite flavor.
Time to add the cheddar. First pat the dough into a rectangle.
Next, add the cheese slices.
Then roll it all up. This was easier than I thought it would be. I thought there would be unraveling, but it didn’t happen.
Let the dough rise again.
And then slash. I think the point of the slashing was to get down to the cheese layer, so the cheese would ooze out. I was somewhat successful, but some of my slashes just weren’t deep enough.
Some of them were deep enough to cause the cheese explosion.
This bread is seriously delicious.
We ate it all by itself. I’m not sure what else you could use it for, but it doesn’t really matter. It doesn’t need any accompaniments. It gets 4.5 stars.
So one more bread to go. The Roasted Onion and Asiago Miche takes three days to make, not counting the extra day to feed the “barm,” but there is not a lot of active time each day. I am hoping to get started on it this weekend and finish it up during the week. I can’t believe I am this close to the end of the Challenge!