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It all started when Angelo put ricotta on the shopping list because he likes to have it on pasta sometimes and we didn't have any in the house. I was the one doing the shopping that day, a day or two prior to Easter, and I found the ricotta on sale, with the large tub marked at a lower price than the small tub. So the large tub went in my basket, and then my mind started dreaming about what I was going to do with all that lovely ricotta.

I love cherries and I love vanilla, so what better flavor combination to try to work into a bread recipe?  I have never incorporated a liquor into a bread dough before, so I'm not sure what to expect, but I do have to say it smelled fantastic mixing it up.

The retarded loaf came out almost identical to the non retarded one.  It was perhaps a little more sour.  Tasting the non retarded one from yesterday, it is more sour today and about the same sour as the retarded one just out of the oven.  I would guess the retarded boule will be even more sour tomorrow too.  This bread is hard to make but worth it.  I never had a bread that tastes like it, the crust is dark and softens as it cools, the crumb is moist and open, for 40% whole grain bread.  It is one of the best breads I have ever had, much less baked.&

Sending this to Yeastspotting.

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Visiting family for Easter - so I baked a selection of breads:

Firstly, the Pugliese, based on David Snyder's recipe - I originally did this for us, but ran out of time to do another one for the family so this one was substituted

Today is the final day of Easter, and I thought I'd like to put up a couple of things that I've enjoyed puzzling with in the kitchen over the weekend.

 Worth waiting for, part 1

Mid-February I wrote a blog entry http://www.thefreshloaf.com/node/27427/fine-tuning-process that included using  grill humidifying containers to generate steam. I've been using these for a couple months now, and can report I'm delighted with them.

These are sold by Amazon: Charcoal Companion CC4071 Moistly Grilled Grill Humidifier.