Monday, April 7, 2014

A Proper Loaf of Bread

My latest effort, my latest love.  Ain't she a beaut?

10/6 ration of flour to water, 1/2 tsp Salt, 2 tsp of honey,  tsp of yeast and a cup of Sourdough starter.  35 minutes at 400 degrees,   Wasn't sleepy, so I stayed up all night and this was out of the oven around 5 a.m.  The first slice slathered with cultured butter was just delicioso.  Can't imagine what my bread is gonna taste like when I get good.  Still a little underdone in the very middle.  Crust is seriously chewy, but the inside is airy and with a bright bread taste.  I tried to emulate a crust design I saw in one of my bread books.   Didn't use a razor, but just a french cooking knife, that I had sharpened with my new knife sharpening kit from Smith's.  

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