Wednesday, January 16, 2013


I did it. Crusty-on-the-outside-soft-and-chewy-on-the-inside French bread. I'm not showing the multiple "unsuccessful" (but still quite delicious)  loaves from the past few weeks. At first I blamed the weird winter air, but perhaps it was just the learning curve. This loaf took the most time. I misplanned and went to bed quite late (for me) to finish, but think it was worth it.
I've found myself reading a lot about bread online these days. Poolish is a new favorite word and concept.
How those little bubbles are made is so cool. The chemistry of adding fats seems paradoxical, but is actually just really basic science. Gluten is amazing and the main difference between pastry flour and bread flour.
Etc. And fyi :)

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