After we'd squared away the kitchen, it was time to see how it baked. I made two loaves of Heart of Wheat, and they turned out pretty well. The oven in our Providence apartment is the same model I'd been using in Boston. This is my current favorite bread. It's simple, forgiving, and delicious. It's made with white flour and added wheat germ, which gives it delicious flavor and texture. It's a relatively moist dough, resulting in small-to-medium crumb. I start with a sponge which ferments 4 hours on the counter or overnight in the fridge, then mix in the rest of the flour and yeast and all the salt. Knead, rise with three business-letter turns, shape, proof, slash and bake in a steamy oven.
No comments:
Post a Comment