Like an ant to the picnic, we couldn't resist trying out another bread recipe from Daniel Leader's book, Local Breads, this past weekend.
We had such success making baguettes last time, so we thought we'd try another straight dough recipe. We decided on Ricotta Bread, a basic yeast bread--no sourdoughs or starters--enriched with milk and ricotta cheese. Yum!
The dough was pretty sticky at first and difficult to work with. (Despite Leader's advice in the introduction to not be afraid of wet doughs, we're still working on overcoming our fear.)
We persevered, using the hand-dipping method for adding flour, and the dough ended up coming together just fine. Still a little tacky, but definitely workable. Plus the ricotta-flecked dough had such a wonderful sweet-sour aroma as we kneaded it that our mouths were already watering.
The baked loaves had a soft crust and a moist, spongy interior. There was a subtle nutty flavor and slight tang from the cheese. It was delicious both freshly baked and as butter-smeared toast the next day.
One oddity (we felt) in the instructions: After the shaped loaves have proofed, Leader has you flip the rounds upside down and bake them like that. He doesn't give any explanation for why this is necessary or what benefit it serves.
Since the recipe makes two loaves, we tried flipping one as instructed and baking the other as it was. The un-flipped loaf had slightly more oven-spring, but both loaves ended up much wider and flatter than we expected.
We assume that these Italian loaves are traditionally flat instead of domed, and flipping them deflates any large pockets of air.
Any thoughts?
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader is available for $23.10 on Amazon.com.
Related: Recipe--No-Knead Challah
(Images: Emma Christensen for the Kitchn)
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If you proofed the loaves in a brotform basket, the pretty pattern from the basket would be on the bottom, hence the need to flip. Plus it's easier to get them out of the basket that way. I don't know if that was his intention, but it's the first thing that came to my mind.
I suppose if you shaped and proofed them on a flat surface, it would make no difference.
I just bought this book yesterday and ran home to bake some baguette. Unfortunately I got home just as a major thunderstorm was rolling through and our power was out for 4 hours!
I read that book all night and I even dreamed about baking bread. I can't wait to try all the recipes!
I think once the cold weather hits, I'm going to make a pact with myself to bake all the breads in that book one by one. It will be a warm and delicious winter, that's for sure!
Darby--the recipe didn't say to proof it in a brotform, but that's a good idea. I think I'll try that next time.
Revolution9--Careful! This book is addictive! :)