Technically, I'm baking right now.
I just mixed together the sponge for a rustic bread -- very simple; hot water, yeast, and flour, mix and put into a bowl -- and now it's in the refrigerator to rise overnight. The party line is that doing it this way allows complex flavors to develop. In my case, its more that this way I can take it from the chill before I leave for therapy tomorrow, and when I come back, all achy and sore, I can work on actually making the bread.
The recipe comes from the Amy's Bread site, here.
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