January 22, 2005

"P" bread

I haven't baked bread in a while, and a cold (and foggy) day certainly is the right time to do it. I decided to do a rustic French-style bread, with a "poolish" of fermented dough the day before. Some whole wheat (about 1/8 of the final flour) went into the day-before ferment.

Pain Poubelle
Sorry to steal the idea, you were a God

I got (what I thought) was a neat idea to slash the rounded loaves into the letter 'P' for "Poubelle", which I thought might turn into a nice bread shape for a future party. Only after I had slashed and baked the loaves did I realize the horrible tresspass I had commited.

A round rustic loaf slashed (much more artfully than I could ever do) with a 'P' is the mark of "Pain Poilane", a baker who did much to revive the rustic method of bread baking in France. I was horrified when I realized what I had done.

In pennance, I will continue working on my bread. And develop a method of slashing the bread with a small 'p' instead.

Posted by dowdy at January 22, 2005 11:26 AM