Tuesday, July 20, 2010

5 pounds of flour

Given access to Kristen's family's giant kitchen, a digital thermometer, chlorine-free water, and their Bread Bible, I went a little nuts last week ...

Olive bread
As I was reading the recipe, I KNEW this was going to taste like Charlie's olive bread and I was so right! Thin crust, chewy, almost doughy interior. I think this was my favorite of the four

This was Kristen's favorite and definitely the best texture-wise, perfect crust and pretty big holes. Instead of the durum flour that was suggested I used 1/4 cup of whole wheat pastry flour; I have no idea whether that was a reasonable substitute but it definitely tasted good.

Tuscan Low-Salt Bread
This one was a lot like the pugliese except drier and with (duh) less salt. I liked it on its own, but I think everyone else felt that it lacked... drumroll... salt. It was pretty perfect for sopping up Kris's excellent homemade pesto (that's about a pound of fresh pasta that we made there too!)

Bread Baker's Apprentice and a pound of instant yeast are en route from Amazon, and day 1 of a sourdough starter on the counter. Man I hope I never try heroin.

EDIT: I remembered that we also made banana bread from America's Test Kitchen, chocolate chip cookies, and two pizzas. So yeah, if you were wondering what happened to the gigantic jar of AP flour...

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