Thursday, February 02, 2006


pain de campagne rustique. . .underway

it being winter -- altho' a crazily warm one -- i decided to bake a loaf of the pain de campagne rustique. this means last night i put together the starter, which as long-time readers know is quite simple:

1/4 c./1.25 oz./36 g organic, stone-ground whole rye flour
same amount of organic, stone-ground white whole-wheat flour

same amount of non-chlorinated water

wash your hands and, with your fingers, knead the above ingredients together in a glass bowl to form a soft ball. cover with plastic wrap, set in a warm place, and forget about it for 48 hours.

the situation with this bread is that you have to start early, because it takes 4 or 5 days before the bread's ready to bake, depending on how this starter (or chef) develops.

so i'm in the forgetting about it stage right now, just hoping that the little wild yeasties who are floating about my kitchen are desperate for a home and move on in.

on the water front, it turned out that i had a little bottle of australian mineral water, a brand called aquaqueen. so this is what i used!

brooklyn bread with aussie water -- we can only see what develops. . .

posted by fortune | 8:22 AM | top | link to this | email this: | links to this post | | 4 comments

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