Learning to bake bread reminds me of having a baby. For one thing, there is small, soft, beautiful smelling bundle to fuss over. But also, there is a fairly rigorous schedule to be maintained, and my bread can't be left alone for very long. Indeed, I feel guilty that I went out for supper, and didn't get to proofing my bread until a bit too late. Now, it's 9 p.m. (my bread is yawning and rubbing its eyes) and I've just divided my dough (which has been rising for four or five hours) into two loaves. It's proofing in my slightly-warm oven, a.k.a. the nursery.
Thanks to the readers who offered me malt - I ended up finding some at Bosch Kitchen Centre.
Keep it clean, and stay on the subject or we might delete your comment.You must have a javascript enabled browser to submit a comment.
No comments:
Post a Comment