Friday, January 29, 2010


I just realized what Michele was talking about a few posts ago. The Artisan Bread can become doughy in the middle---unless you cook the hooey out of it. Yes, using my southern roots of Making Sure It Is Really Done, I usually add on at least 5 minutes to the cooking time for the bread. I've yet to burn the bread (and I've REALLY let it bake), but there are times when it's less than done. So, umm, yeah. That's my advice. Cook it to death.

And both bowing to and bucking southern tradition: We have a big snow storm coming. And so I went out to buy milk (along with a bazillion other people at Harris Teeter at 8:45 this morning). But I did NOT buy bread. Instead, I bought flour to make it.

Dave is calling our bread "microbread" after the microbrew beer we got used to in LA. Once you get used to drinking locally crafted and brewed beer, it's hard to go back to Budweiser and Miller Lite. We both think the same thing is true of this bread. A regular loaf of bread from the store is going to taste awfully "light" after the toothsome, chewy stuff we've been making.

OK. Time to go stare out the window at the snow. As much as I mock Storm Watch 2010, I'm fully southern and am obsessively checking the radar and two or three weather forecasts. Lame. But me!

1 comment:

Evelin said...

Strange. I make the same type of bread and have never had the middle be undone, and I tend NOT to overcook (and our oven runs pretty true to temp). Do you cook in a big honking cast iron enamelled pan?