So, what’s left over from my first foray into baking bread? A few more rookie tips, some crust to deal with, and a discussion of mindshare, or breadshare in this case. First of all I finally solved the “get the dough in the center of the cloche” problem that I mentioned in my one post…Details
Once your bread has risen the requisite 40 days and 40 nights (actually only 18 hours – but no matter what you call it, for those of us with a short attention span, it’s: Still. A. Long. Time.), you are supposed to beat it into submission, or at least spread it out with floured fingers…Details
It may be amazing but even as a complete beginner you already come up with tips to make life easier for the next generation of bakers. The fact that only two hours separates you and your imaginary followers appears to be no obstacle to the largesse. For example, I must report that the results of…Details
Okay, so I finally mixed up the flour (and the other “dry ingredients”). And of course I knocked over the yeast, spilling a bunch of it, and made a mess of the flour (more on that later). I’m not the intuitive type when it comes to this stuff, I’m the “do it exactly as they…Details
Day 2 Found a place on the upper shelf for the cloche and the proofing basket Day 3 Thought about when I might actually bake something Day 4 Listened to the how-to video on no knead bread making Day 5 Put breadmaking on my list of things to do Day 6 Looked at my list…Details
So I actually showed up at the place where Eric and Denyce do this business. It’s hidden in a forest, and when you look out the window there’s a pond. Idyllic is the word. Love it. So there was no shipping as I picked up a baking cloche, some of the instant yeast, a proofing…Details
Gourmet.com produces fabulous videos. This one will take you on a romantic and sumptuous bread vacation to further your appreciation for the fundamental role bread plays in so many cultures.