I pulled the lid off, sliced the top, threw it all in a hot hot oven, and expected a deflated mess. To my surprise, the bread stayed tall and the crumb was very open - much closer to my goal of huge holes!
And it was GOOOODD!
Tuesday, January 17, 2012
Back in the bread!
I am back in the bread habit. I took a little break so I could shrink back into my pants and started keeping my starter in the refrigerator so I don't have to feed it everyday.
Here is a loaf I made that I thought wouldn't make it but turned out to be one of my all-time favorites. I used potato water as the liquid and a warm oven for rising. For the second rising, I put the dough in a 4.5 quart dutch oven and left it overnight. In the morning, I woke up to a huge, sticky mess that completely filled the oven and adhered to the lid.
I pulled the lid off, sliced the top, threw it all in a hot hot oven, and expected a deflated mess. To my surprise, the bread stayed tall and the crumb was very open - much closer to my goal of huge holes!
And it was GOOOODD!
I pulled the lid off, sliced the top, threw it all in a hot hot oven, and expected a deflated mess. To my surprise, the bread stayed tall and the crumb was very open - much closer to my goal of huge holes!
And it was GOOOODD!
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mmmmmmmm
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