When a loaf emerges from the oven (this one for our dinner tonight), a reliable diagnostic for a perfect crust is the crackling of the surface as it contracts on cooling.
1. had California Pizza Kitchen last night and remembered their wispy thin crust is sublime. I'm so on it. I'm thinking a lean and low hydration dough rolled out thin as a lavash cracker, rest, top lightly, 600F, yum. Wish me luck.
2. Bittman today with more veg and less egg frittata http://tr.im/frittata, can't wait to try this.
3. Need to order my sausage stuffer and get my final saucisson sec batch (of the season) done. Also going to do some b'fast sausage (sage and apple, not stuffed).
ps Giant Eagle is looking pretty cool these days (C'ville location), yay!