Carb addict
29 August, 2008 @ 10:32 amBread | No comments so far
I think my obsession with bread is getting a little scary. For the past few days I have been dreaming about dough and loaf pans. I’m sure part of this is due to agonizing over what to register for at Williams-Sonoma. Do I get the plain ones or the non-stick Goldtouch ones that Cook’s Illustrated gave praise to? In the end, I ended up putting both on the registry, the more the merrier. Will it all fit in our small space? That might be the tricky part.
I have made this grilled focaccia bread from The Bread Bible twice this week. Twice in 3 days actually. It’s good, it’s one of the few breads that I can make in the same day (most of the breads suggest popping the sponge in the fridge overnight for the most flavour), and it’s easy. I like how I can use the grill which is perfect for a hot summer’s day and the bread is small enough for 2 people to finish off in a day. There’s a step where you slide the bread off a baking sheet and put it straight on the grill for grill marks, then place it on the sheet to finish baking. I find that the grill marks get lost once it goes back on the pan and I’m thinking it’s an unnecessary step.
I plan on making the Challah from the book as it’s been on my list for the longest time. Sour dough is also on my list of things to do including making the starter from scratch. I’m not sure if I want to be that committed though…sour dough starter is more effort than taking care of fish. I won’t buy starter either, I want the full experience.













