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More Bread
| Things were getting a little crowded over
there so I decided to call a halt to the scrolling. My Most
Awesome Girlfriend, henceforth known as M.A.G, is now the mother of a
Stanford University graduate. Since she was playing in Palo Alto this
weekend, I went back to the lab. |
4 things from the EasyBake Kitchen this weekend; white sourdough, wheat sourdough, pain a i'ancienne and the multigrain bread from Bread Bakers Apprentice. They didn't quite fill the bannetons, but these are dramatically bigger then when they started. For the first time, I let them go the full 3-4 hours after they came out of the fridge. I think maybe next time I'll go with 2 1/2 - 3. Not bad, but I want to work on the oven spring. It may be related to the slight over proofing. Shaped but not yet proofed, this is the multigrain from BBA. This is really tasty stuff. It's full of bark and twigs. Maybe that's a beret it was wearing? Headwear not withstanding, it's moist and slightly sweet. More Primordial ooze! I don't know which I like more, playing with pain a l'ancienne or eating it. There was a much more dramatic rise in the fridge this time. It also seemed to be a little more slack. Coincidence? I can just pick one of these up and eat it all by itself. In fact, that's what I am having for dinner. The wheat sourdough got off to a good start. I used 50% bread and 50% organic whole wheat. All tucked in and ready for a night in the fridge. This is where the trouble began. In my attempt to do 48 things at once, they over proofed. There is no reason to do anything half way. These breads are fully over proffed. But, they tasted good anyway.
4 things from the EasyBake Kitchen this weekend; white sourdough, wheat sourdough, pain a i'ancienne and the multigrain bread from Bread Bakers Apprentice.
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