I went to visit my sister over Labor Day weekend and we did some baking. We made 100% Whole Wheat Bread from the book The Bread Baker’s Apprentice by Peter Reinhart, as well as whole wheat bagels and a blackberry tart. Here are some pictures.
The tart turned out wonderfully. We made it with some blackberries we had picked earlier that weekend. The artistic drops were the blackberry juice. It wasn’t thick enough to drizzle really, and just spilled out on the plate. Next time I’d probably thicken it a bit with some corn starch. I don’t know if that’d work or not, or if it’d taste good either. 🙂
The bagels were very tasty, though they were a bit big (per the recipe – it called for making 6 but we should have made 9 or 10). About half of a large one (the picture shows a medium sized one) was plenty for me for a sandwich. These inspired me to buy sesame seeds to use here at home. I haven’t used them yet, but I will.
The bread (apparently I don’t actually have a picture of the bread we made), while it tasted fine, was dense and small. We should have given it more time to rise I suppose. Or maybe used a scale to measure the flour. Or possibly activated the yeast. Hard to say on that one. We never did get it to properly pass the windowpane test, though we exhausted ourselves (and her husband) trying. 🙂
