The proofing went fine. Both breads did well in our laundry room, as that is the closest room to room temperature this time of year. It took about an hour and 45 minutes for them to rise, which was fine. This was my first time trying to make a sandwich loaf, as I mostly have been making boules and baguettes. On the first one, I don't think I pinched the loaf (which I will admit made me giggle when I said it outloud) well enough, and it had a slight swirl. I turned the pinch-side down and called it good. The second loaf went better, and had a nice smooth ( as smooth as bread with cornmeal in it can be ) surface.
The Milladama loaves went along as well as the Anadama loaves. The only thing that was odd is I ended up with almost 8 ounces of extra dough! Not sure where it came from, but it made for a nice little roll to snack on. As I was molding the Milladamas, I realized I could have gotten away with milling the Millet a bit more. It didn't make the texture significantly different, but after recently molding the Anadama, It was noticeable.
Baking went as I exected. At the 40 minute mark, the Anadama loaves were registering 165-170 degrees in the center. It took another 10 minutes for them to reach the desires 185-190. The loaves popped right out of their lightly oiled pans. Their color was a nice dark brown, about what I anticipated they would be with the blackstrap molasses. The Milladama were the same color, which considering I only changed one ingredient is a good sign.
After letting the loaves cool down for about an hour, I cut into one of each. If I hadn't baked them myself, I would be unable to tell the difference between them. Taste-wise, they are very close. The Milladama had less grittiness, but that might be do to the fact that for the dusting of millet on top I might have milled it more than needed. The corngrits for the Anadama loaves was the same grit that was used in the loaf.
Ultimately, I think both recipes came out great. They have the tartness of the molasses, and the smoothness that the soaked corn/millet helps create a complex flavor on the palate. The bread is dense, but not overbearing. I slightly toasted a piece and added a pat of butter and the saltiness added something that my mouth just loved.
Since this will be a part of my morning breakfast this week, I'll keep you posted as I eat more of it. It will be interesting if it takes on any other characteristics or qualities as the week goes on.
The next recipe in BBA is Artos: Greek Celebration bread. Since the recipe calls for a barm, which takes a few weeks to get started, so I'll come back to that one, and move on to Bagels. Should be fun!
Catch you next post!