We were pretty busy this weekend doing some baking - see most of the results in the picture. Clockwise from top left: Spent grain batards, spent grain rolls, farmhouse white, pumpernickel, and baguettes. The farmhouse white (with white whole wheat) is fast becoming our staple sandwich bread, and the pumpernickel is the staple Danish bread, that most Danes are unable to survive without for prolonged periods.In addition, we also did the usual Friday night pizza with the homemade crusts, and Sunday Kim baked an additional three loaves of farmhouse white.
The trickiest part on Saturday was timing all the breads so that the oven would be available when things needed to go in. Of course, each bread requires a different temperature and time in the oven...
This table shows how we planned it out:
| Bread | Prep time (mix, knead, raise etc) | Baking time | Start time | Oven time |
| Pumpernickel | 3 hours 30 min | 1 hr 15 min @ 350F | 11:30 am | 3:00 pm |
| Farm house white | 3 hours | 35 min @ 375F | 10:00 am | 1:00 pm |
| Spent grain | 2 hrs 15 min | 20 min @ 425/350F | 9:30 am | 11:45 am |
| Baguettes | 4 hours 30 min | 20 min @ 475 | 9:30 am | 2:00 pm |
This worked out fine for the most part, except the baguettes didn't rise as expected and needed a bit more time, so they were ready at the same time as the pumpernickel loaves. We resolved the conflict by sticking the pumpernickel in the garage (close to freezing temps) until the baguettes were done in the oven.
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