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Discussion Starter · #1 ·
In honor of my Irish blood I am playing with soda bread. Here is the recipe I started with. It is from Cook's Illustrated.

CLASSIC IRISH SODA BREAD
Yields 1 loaf

3 cups bleached all-purpose flour, plus more for work surface
1 cup cake flour
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
2 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter
1 1/2 cups buttermilk

1. Adjust oven rack to upper-middle position and heat oven to 400
degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in
large bowl. Work softened butter into dry ingredients with fork or
fingertips until texture resembles coarse crumbs.

2. Add buttermilk and stir with fork until dough just begins to come
together. Turn out onto flour-coated work surface; knead until dough
just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until
dough is smooth, or bread will be tough.)

3. Pat dough into a round about 6 inches in diameter and 2 inches high;
place on greased or parchment-lined baking sheet or in cast-iron pan
(see "A Nod to Irish Tradition," above). Cut a cross shape into the top.

4. Bake until golden brown and a skewer inserted into center of loaf
comes out clean or internal temperature reaches 180 degrees, 40 to 45
minutes. Remove from oven and brush with melted butter; cool to room
temperature, 30 to 40 minutes.

The crumb appears to be rather dense and moist. Although the internal temperature was 180, it seems almost underdone. There is also a metalic/amonia aroma to it. It tastes alright but I think I need help. Any expert advise would be greatly appreciated :)
Kyle

[ March 16, 2001: Message edited by: KyleW ]
 

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Discussion Starter · #3 ·
Other than that they were spot on! :)

It's in the oven. I'll file a full report.
Thanks for the help,
Kyle
 

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Discussion Starter · #6 ·
I think I'm going to combine a little less buttermilk with a little more oven time. Who'da thunk that soda bread would present such a challenge?
 

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Discussion Starter · #8 ·
The less than pleasant aroma is gone. The flavor is great (nothing that a little exra butter can't help). It still seems kinda "wet". What happens if I knock the buttermilk back to 1 3/4 cups? Thanks for your guidence!
Kyle
 

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Discussion Starter · #11 ·
I will have to give the Saveur recipe a shot. Interesting that it calls for an even higher oven temp. The nice thing about soda bread is that it allows for a great deal of experimentation. Can you imagine all this tweeking with a yeast bread that needs to rise 2 or 3 times :eek:

BigHat: I am reassured that I am reading the right magazines ;)
 
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