Baking along

I’m a sucker for internet challenges, so when a friend told me about King Arthur Flour’s bakealong, I decided to give things a go, for this month anyway. They promise a recipe a month, and encourage bakers to Facebook, pin or tweet the results. I don’t use Pinterest, my Facebook account is as private as I can make it and I save Twitter for work and bikes. But I can always blog.

And besides the August recipe, for a cheese-tomato pane bianco, called for slow roasted tomatoes in the filling to a yummy sounding twisted yeast loaf. What better use for my first effort to rein in that magnificent heirloom tomato glut?

bread

The good news first, and it was an easy recipe, although my dough seemed to take longer to rise than the people over at King Arthur said it would, and it didn’t really double in size, either in the first rise or in the second one, after the slicing and twisting that the recipe told me to do. But the bread is far denser than I thought it ought to be, probably because I didn’t have enough bread flour in the pantry, so used a mix of bread flour, all-purpose flour and wholewheat. The dough just wasn’t light enough — I felt as though it needed far more liquid — and that made the bread heavy.

But it tastes so good that I might just have to try it again, just to see how it works when I do use the right flour.

King Arthur Flour promises something with pumpkin for next month. I’m not a great fan of pumpkin, so no promises on that one. Let’s see how it all goes.

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