I am starting a new phase of experimentation - two actually. I am going to continue to work with the Pane Pugliese, but try to increase the flavor, if possible, by slowing the fermentation.
I have already experimented with refrigeration, and although the flavor was very good, the rise of the loaf was not as good as using no refrigeration.
I have just purchased a copy of Peter Reinhart's book "Artisan Bread Every Day", and he suggests slowing fermentation by using less yeast. I will try that, and report the results here.
He also has a recipe for sourdough starter, and although it requires a little effort in the beginning, it seems the maintenance, care, and feeding is fairly straightforward. And since I will be baking quite often - usually every second day - then feeding a sourdough starter will be little effort. Look for that information on a different post.
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
*Note: you can use All-purpose flour if you want
1/4 tsp yeast (active dry yeast)
2 cups water
1 1/2 tsp salt
No comments:
Post a Comment