Using the Royal Crown’s Tortano bread which, he informs me, was just made to sop up mayonnaise and makes an excellent tuna fish or turkey sandwich.

Master Chow is a purist. Mayo, plus sliced roast turkey (from a drumstick), on toasted bread. The result? Sandwich heaven.

Last week, the Bread Baking Babes posted about a bread that they had banded together to bake, Maggie Glezer’s Royal Crown’s Tortano, and invited everyone to join in this week, and give the bread a try. Well, I did it, and I’m glad I did – this was new baking territory for me. Over the past couple of weeks, I’ve felt like I lost my baking mojo (more on that in future posts), so tackling a recipe that turned out neither deformed nor with the consistency of a hockey puck was a major victory. Losing one’s mojo when there are many other things going on – over which one has little or no control – is a sad thing, indeed.

So I dragged my woebegone rear end into the kitchen. Master Chow immediately perked up when he saw that I was in baking mode. A kind man, he doesn’t care that much about appearance or texture; taste is king in his book. Luckily, most of my failed baking experiments still actually taste good. But I digress.

Here is my pre-ferment, which I started the night before. After four hours, nothing seemed to have happened, but about 13 hours later, I had this (trust me, this is a lot bigger than the blob of dough I started with):

This is what the dough looked like when I started kneading it:

About 20 minutes later, I had this:
Breadchick’s photos were very helpful in determining when the dough was ready. Thank you, Breadchick Mary!

Here is my fourth turn of the dough (by this time it was very smooth and silky, but still a bit sticky):
At some point in the process, my sous chefs gave me some moral support:
Shaping the dough: I stuck a cereal bowl in the middle to help keep the hole open!

After I slashed the dough, I baked it for 50 minutes on a baking stone (I preheated the oven with the stone in it for over an hour – another Breadchick tip from a Daring Baker challenge), but it wasn’t brown enough (according to what the other Baking Babes had posted), so I baked it for an extra 10 minutes. Voila!:I’m not really sure if this turned out right, but I’m happy with it. The crust was amazing – crisp, hard, but not too thick. The interior of the bread was firm, pocketed with holes, and mild in flavor.

I feel a bit more cheerful, and I took a step toward getting my baking mojo back! For the recipe, as well as a list of the Bread Baking Babes and their creations, check out The Sour Dough and Bake My Day.