S. demonstrated that she is in fact white by purchasing some ornamental gourds. We demonstrated we're white by having dinner with a brown girl.
The bread got lots of oohs and ahhs but not much of it got eaten because sooooooomebody made a turkey...
Thursday, October 15, 2009
Thanksgiving bread
I made a big loaf of bread for Thanksgiving. It's my typical sourdough loaf: a lean dough with in this case a mix of sifted whole wheat and white flour. This is by far my biggest loaf, at about three pounds of dough. I think it was a bit too big for my banneton (the dough was cresting well above the top of the banneton while proofing).
S. demonstrated that she is in fact white by purchasing some ornamental gourds. We demonstrated we're white by having dinner with a brown girl.
The bread got lots of oohs and ahhs but not much of it got eaten because sooooooomebody made a turkey...
S. demonstrated that she is in fact white by purchasing some ornamental gourds. We demonstrated we're white by having dinner with a brown girl.
The bread got lots of oohs and ahhs but not much of it got eaten because sooooooomebody made a turkey...
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Just came across this; as a fellow BBA acolyte, I'm impressed by your sourdough successes - I had a bunch of problems with rising (I made a terrible Poilane style Miche a while back...). I might just give it another shot after seeing your photos. I am addicted to the Pain a'la Ancienne baguettes though.
ReplyDeleteDid you see that Peter Reinhart has a new book coming out this month? "Peter Reinhart's Artisan Breads Every Day". Apparently he takes the simple mix and overnight fermentation technique used in Pain a'la Ancienne and his pizza dough and uses it to simplify all sorts of bread recipes.
Thanks, Andrew! I checked out PR's new book last weekend. Looks like another great book! Also Jim Lahey has a book out with lots of variations on his no knead method (which I still haven't gotten around to trying yet).
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