Focaccia

Followed recipe exactly as written in BBA. Warm day, got a fast rise on counter. Used dried herbes de provence and thyme for herb oil. Recipe indicated 1/4 cup-1/2 cup herb oil, I used 1/3 cup and it was too greasy for me. Also would omit granulated garlic next time, it was too powerful. Best the first day, didn't toast that well. Really good for tomato and fresh mozzarella sandwiches.

Anadama Bread

1 cup polenta
1 cup water
4 1/2 cups bread flour
1 cup water
2 3/4 t yeast
2 t salt
3 T honey
3 T molasses
2 T room temp butter

Pre-ferment- Kind of. Note sure if a soaker counts. Mix polenta and 1 cup water, let sit at room temp overnight (accidentally let it soak from an extra 10 hours from 6 AM- noon the day later). This is the soaker.
Mixing- Combine 2 cups of the flour, the water and the yeast and let ferment 1 hour. Then add rest of flour, molasses and sugar and mix with a paddle 2 minutes, then hook 7 minutes.
Primary Ferment- 90 minutes in corner, easily doubled
Punch Down- Yes, slightly when removing from proof bowl and then again to form into pre-loaf rectangles
Dividing- Yes, into 2 equal pieces.
Rounding- none
Benching- none
Shaping/Panning- Formed each into 8 inch rectangle, then rolled into sandwich loaf and placed in loaf pans - 1 pyrex, 1 non-stick metal. Did multiple surface tension pulls, like a sleeping bag, whereas I had been doing only one previously.
Bulk Ferment- 90 minutes on island, crested slightly over the lip of the pan.
Baking- Mist tops with water, then baked in loaf pan, on sheet pan, at 350 degrees for 40 minutes, roatating halfway through.

Results: Smelled amazing during baking, was impossible to wait for it to cool. Medium tight crumb pattern, not as tight as my WW, but still in the sandwich bread style. Very soft, smushes when I cut into it. According to BBA google group, softness is typical of this pillowy bread. Excellent toasted with butter, but what isn't really. Pretty easy to make in the KA, didn't fuss over ball shapes or windowpane and it turned out fine. Other BBA google posters had problems with ball formation and falling in the oven, not sure what they did wrong...maybe overproofed?

Total time-5:45

70% Whole Wheat Sandwich Loaf

1 cup KAF bread flour

2 1/2 cups KAF whole wheat flour

1 cup water

2 1/4 t active dry yeast

1 1/2 t kosher salt

1/3 cup milk

1/4 cup honey

1/4 cup canola oil

Pre-ferment- None

Mixing- Autolysed about 20 minutes, paddle on 3 for 3 minutes, hook on 3 for 6 minutes. Mostly passed windowpane test.

Primary Ferment- 2 hours in corner, slightly more than doubled

Punch Down- Yes, in order to form into rectangle

Dividing- none

Rounding- none

Benching- none

Shaping/Panning- Formed into 8 inch rectangle, then rolled into sandwich loaf and placed in pyrex loaf pan

Bulk Ferment- 90 minutes on island, crested well over the lip of the pan.

Baking- 350, placed loaf pan on unpreheated baking sheet. 20 minutes, rotate 180 degrees, 20 minutes, tested temp, not done, another 6 minutes, temp perfect at 190. Took 2 hours to cool.

Results:

Good shape, great flavor. Tight crumb, but that's what I was going for. I was looking to make a standard wheat sandwich bread for the week. Mission accomplished, plus some. Very easy, the biggest pain in the ass was all the dishes and washing up, but worth the $3.99 I saved on a loaf of store bought bread. Plus this one is tastier, and probably a higher % of WW. I like the slight sweetness from the honey. My primary and bulk ferment times went longer than they should've because I was doing other things, but dough was pretty forgiving. We'll just have to see whether it lasts the whole week before getting stale/moldy/prematurely eaten. I'm storing it uncut, in a plastic bag in the bread box.

Cinammon Raisin Milk Bread

Joy of Cooking, p. 746

enriched, direct method, commercial yeast

2 1/4 t active dry yeast

3 T warm water

1 c warmed milk

5 T melted butter

3 T sugar

1 egg

1 t salt

2 c bread flour

1 1/2-2 c AP flour

1/2 c raisins, boiled and drained

2 T sugar

2 t cinammon

1 1/2 t melted butter

Pre-ferment - none
Mixing- activate yeast with water, combine enrichments, stir in flours, knead with KA 10 min
Primary Fermentation- 60 minutes
Punching Down - punch, reknead briefly by hand
Dividing- none
Rounding - Roll dough into 8" rectangle and with 1 1/2 t melted butter, cover with cinammon, sugar and raisins, roll into jelly roll shape.

Benching - none
Shaping and Panning - Form jelly roll into sandwich loaf, pan in pyrex loaf pan
Proofing - 90 minutes, then brush with cinammon, sugar, egg wash
Baking- 375, 45 minutes

Results:

Tight crumb, tastes like butter and cinammon rather than yeast, long storage time- lasted a week in breadbox (due to enrichments?)