staff of life

[topaz]

staff of life, originally uploaded by qwrrty.

Verdict: "This is the BEST-TASTING BREAD you have EVER MADE in your LIFE!"

Forgive me, Cooks Illustrated. How could I ever have doubted you?

'course this was just a simple white loaf. Next step is to try their whole-wheat (the only kind we usually keep around) and see if it's as much of a success.

Comments

[kcatalyst.livejournal.com]

I've been trying Peter Reinhardt's whole grain bread book and I highly recommend it. We like to use fresh ground wheat because it tastes so much better, but it sucks donkey dicks for gluten formation. So we end up needing to choose between crumbly but yummy bread and using extra gluten, which acts kind of weird. Reinhardt has solved all our problems. You have to mix up two pre-doughs the day before, but then the final dough gets a fuckload of yeast and two fast rises. Short time commitment, long-rise flavor from the pre-doughs. He's a fucking genius.

[qwrrty.livejournal.com]

This is making me dizzy just to think about but I believe you!

[entrope.livejournal.com]

Tim, that bread is beautiful.

We need to set a donut date. When you come over, you can take a look at my whole grain baking book and see what you think.

[qwrrty.livejournal.com]

DONUTS!

[ronebofh.livejournal.com]

Seriously beautiful. Can you believe his weak modesty, "a simple white loaf"? Sheesh!

[trom.livejournal.com]

That loaf is beautiful!

[dancingwolfgrrl.livejournal.com]

A significant part of my affection for Cooks' Illustrated comes from the fact that if you follow their incredibly anal-retentive directions exactly, you can actually make things that look like the pictures in the cookbook.

I hope the whole wheat turns out as beautifully!

[pyrzqxgl.livejournal.com]

Hurray! Congratulations!

[jostajam.livejournal.com]

yay! that is one pretty loaf of bread. I've been using King Arthur "white" whole wheat mixed with whatever King Arthur white flour was left in my flour bin. I also have a flour mill that is looking for a home......