Tuesday I started a batch of anadama bread by making the soaker. I used the recipe from Peter Reinhart’s book, The Bread Baker’s Apprentice. I love all of Peter Reinhart’s recipes and have several of his books. The recipe is here too and there are good pictures.
The best part about making bread, besides eating it, is seeing it come together from the shaggy dough to the kneaded, smooth ball.
Below is the shaggy ball
After about ten minutes of kneading by hand, the dough gets smooth and stretchy.
I use a coarse cornmeal for this recipe so there’s a bit of chewy and a bit of crunch in this bread. It’s such a great sandwich bread.
It’s been over a month since I made bread. There’s something about having my hands in dough that re-charges my batteries.
Paula Nordt says
I’m going to try this by hand. So many recipes call for a stand mixer with a bread hook. Too expensive for me right now. Not to mention lack of storage space.
judy.blog@gmail.com says
I much prefer to knead my bread by hand. I did this one by hand.
Laura Haynes says
Thank you for the reminder to think on “what charges my batteries”? And to make time for those. I need recharging more frequently.
Sandi B says
Does the soaker need to be refrigerated as it’s processing? Where do you find the coarse cornmeal?
judy.blog@gmail.com says
I grind it with my mill.