|House in Progress|
|Original sketch? ca. 2009|
I've been experimenting lately with slow rise breads. Basically it's a sour dough, but because it rises with only the sour dough starter it's a long process. The slow rising makes for an excellent flavor. I bake it when fully risen in a heated cast iron pot with the lid on. This makes a good head of steam which gives the loaf it's crunchy crust.
I should have taken a picture of the loaf after I cut it. It's a little tighter than I like but chewy with good flavor and a crispy crust.
What I really need to do is make a clay baker. Perhaps I'll experiment in the spring when going into my studio does not demand the preparation and courage of an arctic expedition!
Thanks for stopping by...............-s-