Beyond Bread

"I eat bread, therefore, I am." – Anthony Bourdain

Time to Experiment

leave a comment »

Time, or the lack there of, is a major issue for home bread bakers.  There is no doubt that more loaves of homemade bread would be produced if the process wasn’t so time consuming.  The scheduling involved with some bread recipes can be very challenging.

My goal as a home baker, is to have my finished dough ready to pop into the oven first thing in the morning, while getting a proper night’s sleep.  With bagels, I think this time table works really well.  I make the sponge, mix the dough, scale, and shape the night before, and the morning of, take the soon-to-be-bagels right from the fridge to the boiling water and bake.

Tonight, I will try the same process with traditional baguettes.  I’ll also be experimenting with an European style bread flour order from King Arthur Flour.

Results and photos to follow!

Shaping a baguette

Shaping a baguette

Advertisements

Written by mrosen814

September 26, 2009 at 8:17 am

Posted in Bagels, Baguette, Experiment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: