I just got a new book as my birthday present. It's Rose Levy Beranbaum's "The Bread Bible".
I love her books. I have her 2 cake books and her pastry book. This adds nicely to my collection.
I had a chance to finally make bread over the weekend.
It was so good.
I tried the cheddar loaf and I was so happy with the flavour and the texture of the bread.
The cheddar flavour was really nice, I didn't have to add anything to the bread when I eat it as toast because it's so full of flavour already.
That pre-fermented sponge thing is really interesting. But I think my fridge is too cold for it because when I measure the temperature, it was below the temperature Rose noted it should be if you put it in the fridge.
I baked the bread on Sunday, today is Thursday and it's still soft.
So it seems to last as long as the Chinese soft white bread recipe that I had posted.
Only thing is that it used all purpose flour instead of bread flour. So that helped with the tenderness.
I'm going to slowly work my way through the book and do some experiments and adjustments along the way.
Once I get going with experiments and adjustments I'll be able to start posting recipes ;)
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