Birgit Wright on mon 28 dec 09
Greetings clayarters=3D3B I have noticed even among my local potter friend=
s =3D
that potters love to make their own bread.
But just like clay bodies there are many bread recipes. Well kneaded bre=
=3D
ad with 2-3 rests can develop flavours that won't happen in barely mixed br=
=3D
ead=3D2C also the digestive enzymes that happen in slowly developed bread m=
ak=3D
e for healthier bread. Sourdough is a grand agent for providing these elem=
=3D
ents to bread but the sour part is a misnomer=3D2C the culture should have =
a =3D
fresh tangy smell not an acidic one=3D2C if your sourdough culture does no=
t =3D
froth it won't lift your bread. =3D20
Mixing in a kitchenaid is quite legitamete because there are still many t=
=3D
imes your hands finish the bread. a mixer can also help keep the dough moi=
=3D
st. Often homemade bread is dry because too much flour is added during knea=
=3D
ding to keep it from being sticky. rising periods help tighten up the glut=
=3D
en strands and the dough becomes less sticky.
A positive feature of the no-knead bread is that it is a wet dough=3D2C wi=
th=3D
and overnight development.
A terrific bread Guru is Peter Reinhart=3D2C any book by him is worth it.
I have made a living as an Artisan bread and pastry baker for 15 years=3D=
2C=3D
I still love it but it has its burn out factor. I can get as much or more =
=3D
satisfaction out of making pots=3D2C they at least have a longer shelf life=
t=3D
han a baked good.
One thing though is that I can not eat lousy bread =3D2C I still make my =
ow=3D
n=3D2C but I will change it up=3D2C there are so many flavours=3D2C I would=
miss =3D
them.
Happy baking=3D2C Birgit Wright
=3D20
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=3D
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