Monday, October 8, 2007
My latest bread is Thom Leonard's Country French from Maggie Glezer's Artisan Baking book. This bread was a challenge, because it was a huge loaf and the dough never seemed to want to cooperate with me. It turned out pretty nice considering that I thought it was ruined when it came out of the proofing basket...it looked like a pancake. But, after slinging the basket across the room, I was able to get it formed back into a boule shape and get it into the oven. It had a lot of oven spring and came back nicely.
The flavor is mildly sour and the crumb is very moist and chewy. Just what I think a sourdough should be. The family loves it...so that's really all that matters anyway isn't it?