I was organizing my photos the other day and came across these. I had quite possibly been a little too inspired by the Bread Baker’s Apprentice – a book I first heard about on our visit to Spirit Tree Estate Cidery. A few people we’ve talked to consider it the bible of artisanal bread-baking.
So I tried two kinds, first a couple of classic Italian loaves, and then a Challah, since we had just recieved the first batch of eggs from my mom’s chickens.
The photos are deceptive. The Italian loaves were supposed to be the same size as the challah, but they gave up on their final rise. So instead, they’re simply Italian door-stops. And the annoying part is that the Italian loaves were started the day before, and the challah was relatively simple. The book is full of breads that are fermented overnight, so it’s a little bit of a time management exercise.
But hey, we’ll keep trying. Next up, no-knead bread!