By Tom // 12 January 2011 in: Bread
Far be it from me to complain about having a job in this economy, but there are certain inconveniences for the food blogger engaged by day in the 9 to 5 grind. Like bread-baking: for me, it has to be a weekend activity, since even if you take the delayed-fermentation route – doing most of […]
4 comments
| Delayed Fermentation, Focaccia, Italian, Office, Olive Oil, Work
My ideal bread–the bread I want to have for breakfast every morning, around my sandwiches at lunch, and to sop up the remains of whatever sauce adorned my dinner–is a crisp-crusted, chewy, open-crumbed bread, flecked with bran. This is the kind of bread perfect with a slice of cheese, some large-grained cured sausage and a […]
15 comments
| Bread, Country, Crumb, Delayed Fermentation, Fermentation, Gluten, Kneading, No-Knead, Rustic, Stretch and Fold
When someone I respect as much as Peter Reinhart claims to have discovered a technique that “has the potential to change the… bread landscape in America,” it’s worth taking notice. In The Bread Baker’s Apprentice Reinhart writes: [Delayed fermentation] has the potential to change the entire bread landscape in America. I’ve begun teaching it to […]
6 comments
| Boule, Delayed Fermentation, Enzymes, Experiment, Fermentation, Flavor, Peter Reinhart, Proofing, Retarding