Sunday, December 10, 2006

Back to the Bread
And now a brief break from the music. I have made the Sullivan St. bread a couple more times, backing off the whole-wheat flour to about 10% and adding in about a cup of the previous dough as a pre-ferment--which gives a bit more assertive flavor. Results have been pretty consistent. I have also done this as a gorgonzola cheese bread which is quite good.

Last week, thinking about Rose Levy Beranbaum's
discussion of steam, I took a tin can and punched a small hole in it with a nail, put 10 minutes worth of water in it, and put it in a heavy pan on the bottom of the oven. Baked the loaves on sheet pans and got beautiful oven spring with great crust!

Below is a full sequence of events. This is about a double recipe with a total flour weight of 900g.

1 comment:

FiL said...

Mmmm, I can smell it from here!!