I probably won't make more for a few days. I want to experiment with aging the dough and how the flavor and rising ability change. This week I plan to get some different types of flour and DEFINITELY some cornmeal. Up until now, I have been using dry grits on the bottom to keep it from sticking. Not terrible, but definitely not ideal.
Sunday, January 03, 2010
Fresh Bread continued...
As mentioned on the previous post, I tried out "Artisan Bread in 5 Minutes A Day." We made 2 boules last night and 2 today. Yesterday's was a little too dense...I'm not sure I let it rise enough. Today's was perfect!
I probably won't make more for a few days. I want to experiment with aging the dough and how the flavor and rising ability change. This week I plan to get some different types of flour and DEFINITELY some cornmeal. Up until now, I have been using dry grits on the bottom to keep it from sticking. Not terrible, but definitely not ideal.
I probably won't make more for a few days. I want to experiment with aging the dough and how the flavor and rising ability change. This week I plan to get some different types of flour and DEFINITELY some cornmeal. Up until now, I have been using dry grits on the bottom to keep it from sticking. Not terrible, but definitely not ideal.
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