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.
![](https://patchworktimes.com/wp-content/uploads/2022/03/PSX_20220302_170629-457x600.jpg)
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
![](https://patchworktimes.com/wp-content/uploads/2022/03/PSX_20220302_171249-600x461.jpg)
After about ten minutes of kneading by hand, the dough gets smooth and stretchy.
![](https://patchworktimes.com/wp-content/uploads/2022/03/PSX_20220302_171317-600x562.jpg)
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.