I bought this book over a month ago. It was supposed to inspire Brent because he had previously expressed interest in this area. Well, after it sat around for a couple of weeks, I decided to take a crack at it.
My first loaf was cooked in the Dutch oven inside the regular oven. It was a garlic rosemary round loaf (also called boule), and I severely overcooked it. The inside, however, did have that yummy, unique taste and texture that you pay $6.00 for at the farmer's market.
The tricks to these breads include the following:
1. These are no-knead doughs, meaning you just mix the ingredients by hand and let the dough sit overnight. The glutens form and the yeast works during this prolonged waiting period, thus eliminating the need to proof the yeast and knead the dough.
2. Some of the breads are cooked in a Dutch oven inside the regular oven.
3. Some of the breads are cooked on a baking stone and utilize steam in the oven by pouring water in a hot pan on the bottom rack.
We've tried lots and lots of various breads since that 1st attempt. Almost all have been delicious. Only a few have been photographed.
|Rosemary Focaccia - everyone's favorite|
Also, the fattiest with tons of olive oil
|Garlic Boule in the Dutch oven|
|Rosemary Garlic Boule|
|Kalamata Olive Loaf |