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.&
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.
Hello, and best wishes to everyone this holiday weekend!
Sylvia just posted about her lemon-currant Panesiglio Aversano. Weren’t they gorgeous?!
Thank you, Sylvia, for baking these and sharing how you made them!
Those lemon-currant rolls were so pretty, and the flavor sounded so fresh and spring-like –
I knew I would have to make some for Easter :^)
