Thursday, September 9, 2010

Can't Wait

One big problem is that it's difficult to be spontaneous when it comes to bread baking. To make the best breads mandates that you shouldn't rush the process. Generally, you prepare your dough on day #1, and you bake on day #2. Fortunately, there is a way around this dilemma.
Jim Lahey talks about how to hasten the process.

The dough for these breads was mixed at at 9:30 this morning, and they came out of my earth oven at 1:48 this afternoon.
I have nothing to complain about