I love bread. I also love this book! So far, I've tried recipes for 100% whole wheat sandwich bread (pictured above), and CHOCOLATE BREAD. Wow. Let me tell you, chocolate bread is not for the faint of heart.
The premise behind the book involves creating a really high-moisture dough (no kneading!), that can then be stored long-term, almost like a sourdough starter. This dough, however, doesn't require the maintenance that sourdough would. It's pretty sweet.
If you get the book, you may also want to buy a pizza peel and a baking stone. You need them for many of the recipes in the book (not the ones I made!).
Check out lovely Jenna Lou's blog for a much prettier picture of a boule made from the same premise.
Tuesday, April 1, 2008
Yum
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5 comments:
Oh yum! I love fresh baked bread. Does the high-moisture bread taste the same as regular bread?
Yep...it just has a different feel when you're working with it, and you're a little more limited in terms of shape, I think.
The cool thing is, the longer the dough is stored, the more the flavor develops. The basic dough can be stored for quite some time. Enriched doughs like a brioche, or the whole wheat bread, or the chocolate bread can only be stored in the fridge for about 5 days...the dough can be frozen, though. It's pretty slick.
Hmmm, I want the bread and I'm insanely hungry now!
I think I get psychological satisfaction from letting things sit longer. When I make focaccia, I like to let it rise twice, even though it only needs to rise once. If I have to wait longer, it must be better, right? :D Maybe I should do a side by side comparison...
YUM!
I've actually learned the same thing - the longer you let it rise, and most doughs can go in the fridge to rise overnight, too - the better the bread. Consistency, flavor, etc.
Although, I just learned this, I wish more bread books pointed this out.
Ah, well, you live you learn!
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