The baguette is still going well after a revelation, 4 days and about 4 straight attempts. Before the big blizzard hits tomorrow, we got out today and shopped for plenty of my favorite flour (it's Montana Sapphire, unbleached, more on that later) and yeast. Tomorrow I begin trying to figure out critical variables that would interfere with ease of execution. First, I'm going to try to wean myself from rapid-rise yeast. It's expensive. Then, I'll probably try to determine if can substitute hand-kneading for the machine-knead I currently use. As always, I'll keep you posted. This pic is last night's loaf. Had it with Deb's curried garbanzo bean soup. Thanks for the recipe Deb and congrats on the new kid!
1.24.2004
Still Going Well
The baguette is still going well after a revelation, 4 days and about 4 straight attempts. Before the big blizzard hits tomorrow, we got out today and shopped for plenty of my favorite flour (it's Montana Sapphire, unbleached, more on that later) and yeast. Tomorrow I begin trying to figure out critical variables that would interfere with ease of execution. First, I'm going to try to wean myself from rapid-rise yeast. It's expensive. Then, I'll probably try to determine if can substitute hand-kneading for the machine-knead I currently use. As always, I'll keep you posted. This pic is last night's loaf. Had it with Deb's curried garbanzo bean soup. Thanks for the recipe Deb and congrats on the new kid!