Well, I have to say, my first loaf is actually edible! I was nervous pulling out my starter and feeding it and then forming my first loaf at home. But I really really wanted more cinnamon raisin bread- I was determined!
It turned out really dense and smaller than the one in class, and I’m thinking that might be because it was unsifted whole grain flour. In class, we used lightly sifted whole grain flour. It was heavy as a brick, but very tasty!
I was happy to achieve the flakiness of our loaf in class, and you can see the clearly delineated swirl of cinnamon, which makes me happy. Next time, I will use even more cinnamon. And please don’t make too much fun of the date stamp in the picture. God knows what setting I had pressed to get that to show up. And of course, I don’t know the editing software good enough to remove it yet… It’s a learning process, people!
Overall, I’m proud of how the first loaf went at home! I did have some realizations. One, working on a cold granite counter top may not be the best surface for making bread. Sigh. I guess I’ll have to get an extra large wood cutting board. Second, don’t start making a loaf of bread at 8 pm. I KNEW I’d be up very late finishing it and I was determined to have my fresh bread for the morning. But next time I’m really going to try to start earlier!
I ended up baking it for abour 45 minutes, which was longer than I thought it might take, but ended up being perfect. That means that I took the loaf out of the oven at about 12:30 and by the time I was able to fall asleep it was almost 1 am. But the payoff!