October 10, 2013 - 9:43pm
This is the crumb an crust of my KF Poolish White modified
This is my 4:30 am labor of love. I think this is what I hoped to accomplish. I hope to move onto Lavain. I have to gear myself up. I have to figure out what happens after Day 5. I feel like I mentally preparing for a marathon when I take in a new challenge.
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That is a beautiful bread. The crust has that beautiful red brown color that I believe indicates release of sugars from the flour and concomitant sweet tasting crumb.
Lloyd
Lloyd, thank you so much for your kind words and detailed descriptors. I feel very
humbled by such a compliment. This community is so supportive. Thank you again for commenting on my bread.
Warm Regards,
Casey
white bread - exactly what 4:30 AM labor of love should look like inside and out. Well done Casey! Beautifully risen, open crust and boldly baked. A 4'fer if you count the taste! Good luck with your sourdough.
Thank you for your support! I hope to be adding nuts and goodness to my loaves in the near future. Baking bread is truly wonderful! I had no idea the depth of these simple ingredients. It is so inspiring to see your bread and enjoy where I am at this place for now.
Yes, we are enjoying this assignment. I am trying to take it in before we move again. I am not sure how I will get my starter with me to the mainland.
Warm Regards,
Casey