Monday, January 14, 2013
I've gone in and out with bread making over the years -- varying degrees of time to devote to it, and varying degrees of interest around the house in eating it. I do make pizza dough every Friday, but that's a story for another day.
So it happens that Dean gave me The Bread Bible for Christmas, and I set aside time over this past weekend to try out the recipe for hearth bread. It was the first time I went through the "sponge" process where you put the beginnings together one day and let it sit overnight before beginning to actually make the final dough. Wow. I turned out a loaf that's wonderfully rich and dense, yet not heavy (does that make sense?) -- Dean and Ken both declared it "restaurant bread-basket worthy." None of the steps was difficult, but it did require being around on "day 2" to manage the various rises and all. Totally worth the effort.
And now I get at least a few days worth of my favorite breakfast -- toast made with good bread. A nice reason to have winter, I think.