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.