My daughter recently moved into a near suburb on Milwaukee's South side which is known for great Italian and Serbian foods. Now that I think about it, it's a pretty well rounded area with many ethnic restaurants. I was happy to find a neighborhood bakery just down the street that had 'European Bakery' on the sign. Today I had a little time so I stopped in.
We have had a number of discussions of baking techniques that impact oven spring and how well our cuts bloom. These have mostly focused on oven/stone temperature and oven humidity.
Hi,
I've been doing quite a bit of baking from Peter Reinhart's "Whole Grains" book. I made the Whole Wheat Hearth Bread last night and have been experimenting with additions to the bread - last night's addition was sun-dried tomatoes and basil.
Aargh. I baked this multigrain sourdough in a covered pot in a pre-heated oven. Never considered slashing because the dough was so soft. I haven't cut into it because it was intended to go to a dinner party tomorrow. I may take it anyway because, you know, they're friends.
