Monday, May 31, 2004


2 down, 1 to go

and a big sigh of relief that both loaves baked so far -- even the problem loaf -- are edible. surprisingly, the troublesome one that i despaired would ever rise and which stuck to the cloche is actually the best of the two.

the sweet neighbors upstairs got 1/2 a kilo loaf of nicer-looking, very rye-tasting pain de campagne. what surprised me was how moist the loaf was when cut. it had almost a pound cake feeling in that way.

the texture was great -- perfect actually -- all huge giant holes and opalescent starch gels. the bottom crust was perfect, but the top obviously left something to be desired. . .a little thin, altho' crackly enough.

about an hour after the bread was out of the oven, it began to pour, and the bread's crust immediately began to soften. just a damned monsoon, and my poor bread soaking in the humidity. . .

both loaves taste great: light tang, strong whole-wheat flavor. but the rye really stands out; surprising, since i think each loaf has less than 1/2 cup of rye flour. . .

where did i put the rest of that goat cheese? to prevent gluttony, i sliced it all up and froze as much of it as i could while my will power was strong! the remaining loaf gets baked tomorrow night.

posted by fortune | 7:21 PM | top | link to this | email this: | | | 0 comments