Baking and reading
I baked a couple loaves of French Bread and a Whole Wheat Loaf today:
The French Bread turned out very good. I used a poolish and autolyse, then when I went out for a hike this morning I popped the dough in the fridge so it had an extra slow, long rise. It always seems to help.
I've started reading the copy of Good Bread is Back I got a month or so ago. I'm finding it more interesting that I expected to. I was afraid it was going to be too scholarly and dry, but, although the author is an academic, he clearly has a passion for bread that shines through in his writing. I still have quite a way to go, but so far I am enjoying it.