I said I would post about bread. These pictures are of the bread I made on Monday. We are just finishing it up now, croutons will go in the salad at dinner tonight. It is 60% King Arthur Bread Flour, 30% Organic Spelt from Fairway, and 10% Arrowhead Mills Rye Flour. I could go on and on about it. I make it every week or so, right now the most problematic element for me is scoring the loaves, it is baked partly in a closed Dutch oven, spelt makes the crust chewy, it is levain bread.
Anita yes, it was a lot of fun. I have another class bokeod in for early May with the same guy. Should be good!Y thought I better take a break from all that macaron sugar with some bread baking. Have a few things I want to make this month. My biggest challenge is blocking out and coordinating enough time on weekends to complete some of these recipes, e.g. croissants, French bread.
No more s***. All posts of this qauitly from now on
He makes a wonderful brioche.
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