This last French bread was a doozy. It took about 3 days to ferment before I could actually start working on it. It starts with a starter, then a levain, and then you actually make another ball of dough and combine them together. It took forever and was a giant pain, but eventually they combined and became a regular piece of dough. They rose a little funky and got a weird shape but they taste okay. Definitely not as good as any of the other French breads, but this one needed a lot more salt. It is an incredibly bland bread, but the texture is pretty top. It might just be best as a sandwich bread, or at the very least, not eaten alone. That wraps it up for the French and Italian breads and it was awesome! Next we're moving onto Sourdoughs and starters, so I think because it'll take a while to make all the starters I'm going to chill this weekend and just let them do their thing and talk a bit about each of them.
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