I love bread. But they don't know how to make bread down here. I guess all the talent stays in the Olde Countrie or moves to New York, where the money is better as is the love of good food. So I'm making my own bread!
Herewith my photographic Progress Report.
Keep coming back here and I'll keep y'all pain de compagne lovers uptadate.
|January 23rd, 2005|
|January 9th, 2nd batch|
|January 9th, 1st batch|
|January 6th, 2005|
|December 30th, 2004|
This photo belongs to December 8th, above.
The loaves that follow (see above!) are mostly my "easy ciabatta" recipe. Ciabatta calls for a "starter" of 12 - 48 hours. Easy ciabatta dispenses with such niceties.
Ciabatta uses a wetter dough than a plain loaf. It ends up more holy (!), less dense.
My lighter (whiter, but not as white as commercial white "bread") loaves are made with unbleached white flour; my darker loaves are made with 70% unbleached white flour and 15% rye and 15% whole wheat flour. No machine is used in the preparation of my breads; mixing and kneading is done with love, back, arms, shoulders and a wooden spoon. What I have going for me is time and a strong desire to make bread that is better than the "bakery bread" I can buy in the local markets (I have already exceeded that high standard!). In NYC, I could get great bread locally. Not here. You gotta miss it to miss it!
I figure mid-2005 before I make really good bread, bakery standards. If I achieve that at all.
|Dry Pasta from Whole Foods|
|October 18th||Best Tasting Loaf To Date|
|"French Bread", LA style (for comparison)|
|August 27th (ciabatta)|
|Whole Foods' Bread Flours (yumm!)|
|August 22nd (ciabatta)|
Too good to take pictures of... Sorry