Breadmaking

Two weeks ago, I decided to use my King Arthur Whole Wheat Flour to make some bread. I followed the recipe for traditional whole wheat bread in Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition.

This is how the bread turned out:

Picturepastry and I decided that we'd try the Rustic Italian Bread recipe from America's Test Kitchen Family Baking Book. I'm a fan of America's Test Kitchen having discovered that a decent cooking show exists on public television for those without cable television! The sponge for the bread was started the previous day. The actual mixing, kneading, rising and baking took place the following day over about 7.5 hours.

sponge after sitting a little over 12 hours

1.5 hours later

knead, fold and flip over

and it rises some more

bon appetit!