I have been rather inspired to make a lot of bread since I did the bread rotation a few weeks back. We had some potato's hanging about the house so I thought I would give this bread a go. It is from Hamelman's amazing bread book. It took a couple of days to make as there was a pate fermente (which simply means you make a preferment - this one included yeast, flour and water, just as many do) but it was a tasty bread.
I'm getting better about forming the bread and reading it, but still have a long way to go. At the end of May I'll be going to a hearth breads workshop which I'm excited to try out.
I'd like to learn how to tell the right consistency of bread, of all the different types of bread (especially the consistency I'm looking for with mixing which is amazingly varied depending on the bread), I'd love to learn more rye breads as well as I feel that they tend to 'ripen' with age and I love the way they taste. Breads: I'm pretty excited!
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