This is the best bread I’ve made so far!
Special thanks to my good buddy Stu for the recipe, and the new kneading technique.
If anyone is going to make proper bread, they should follow this man: Richard Bertinet.
This video is a concise, but comprehensive guide to proper dough production.
The results speak for themselves.
I started this quest about 2 years ago after having been very bored of food. I was tired of eating and making the same things over and over again. The thoughts in my head were: “We can do better than this!” and “Man, that’s one good looking sandwich” whilst browsing Reddit’s “eatsandwiches” subreddit. This was originally a quest to broaden my horizons, but it’s become something more.
Eat every single sandwich on this list, derived from Wikipedia’s list of notable sandwiches.
Each sandwich must be made by someone else (to authenticate the taste), but I’ve broken this rule if the sandwich was relatively simple.
My progress can be viewed here: https://docs.google.com/spreadsheet/ccc?key=0ApkJ2gnnikAhdGtveWJsZDlsSHIwdm0yT0dDQlZJdVE&usp=sharing
Today’s sandwich is the po’boy, purchased at a Southern BBQ place in Hamilton, Ontario.
Verdict: I expected a bit more than a fish sandwich. I suppose eating catfish was a nice new experience, but I couldn’t taste anything special about it that would merit ordering another sandwich. Don’t get me wrong; the sandwich was pretty good (fantastic homemade coleslaw, and tartar) but I had built the po’boy up in my head that I can’t truly appreciate it without sounding like an ungrateful brat. ,
Eating bread is awesome! There’s no two ways around it. Making bread, however, is a huge pain! I tried to make pain de mie, from these instructions: http://sososimple.blogspot.ca/2008/11/sandwich-french-bread-la-julia-child.html
It’s been my white whale for the last 5 years, so I’m happy to say that this is the first passable loaf of bread to come out of my kitchen.
Goal: Make a passable bread substance for sandwiches
Alterations: none – followed the instructions to the letter
1) The yeast may have been dead. The dough did not rise as high as I thought it would
For the first trial, the dough didn’t rise at all. A friend suggested that it needed more kneading. For the second trial, the dough was kneaded for 3 hours (30 minutes each time) until my hands became bruised from all the kneading. At the end of the process, I was able to skip rope with the dough. Still, it did not fluff up like regular bread should.
Conclusion / notes for next time:
1) More kneading? I have no idea. Bread is tough to make.
2) Newer yeast? This sounds silly, even as I type it. The yeast is activated by moisture. How can it be dead?
3) Get someone else to knead it. :p Any takers?