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I really like this blog. I had to try his method of sourdough, just because I was curious. Of course, I didn't do the autolyse - partly because I forgot I was going to and added the salt when I added the flours. Then, I couldn't wait to bake since I needed bread today and split the dough into two small, hand held loaves just over a pound each. I shaped them both, and put one to retard in the fridge until tomorrow, and baked one today in cast iron. I didn't score it since it didn't raise much, and I kind of like when bread breaks out in a natural, haphazard way.
ハイジの白パンってやつを久しぶりに焼いた（ちょっと焼き色ついちったけど☆）。水分量の割合が多いせいか（粉250gに対して牛乳200g）ふわふわでおいしー♪
思いの外生地も扱いにくくはなく、それどころか超もち肌で気持ちよかった
A delivery man in Dar es Salaam, Tanzania. Not sure he could have carried any more on the handle bars!!
Taken with a Blackberry at 30mph from a moving car window!
Yep I FINALLY got around to making bread! A nice round rustic loaf, a loaf of italian, and a long htin crusty baguette! mmm I can almost smell it. MUST BAKE BREAD TOMORROW!!!! lol
Made from scratch no-knead Challah from the Artisan Bread in 5 Minutes a Day. The best Challah I've ever had!
Recipe link:
cookingrookie.blogspot.com/2010/01/challah-in-5-minutes-d...
Michael Davidsen, Michele Forger, Jaqueline Davidsen, Stephen Burnett, Frances Pinches, Paul Cocks and Richard Rawlings from Bread and Co.
You can't hear it from there, but it's making a happy, crackling sound.
From my first Tartine Basic Country Loaf baking attempt.
Photo by Molly Sheridan