Thursday, November 6, 2008
Cool Weather = Warm Bread
Now that the weather has finally started to cool off, I haven't been afraid to heat the oven up. While I haven't branched out into anything new and exciting, we have been enjoying some of our favorites. I've been trying to keep a batch of 5 minute a Day dough in the fridge so we have bread or pizza whenever we want. The go-to bread dough lately has been 6 cups unbleached AP flour and 1/2 cup dark rye flour per batch. We'll get three or four small loaves, or two larger boules out of this. This is also enough for a loaf or two of bread and several small pizzas. Just for fun I've thrown in a few pics of our current favorite bread (and one semolina boule), proofed in the brotform.
I've been enjoying venturing into new bread territory, but I still can't recommend Artisan Bread in 5 Minutes a Day more highly. Especially for anyone out there who has been intimidated by yeast breads in the past, it really is so easy. Just pick up the book and a baking stone and you're in business.
HARPER and JACK <-- Harper was sitting on my lap as I typed and wanted me to type this for her.