I made 8 breads for Christmas Eve/Day, and everyone enjoyed them. I've taken to just mixing the olives in from the onset with the olive dough, it's the only way I can get them to disperse evenly. I also got two cast iron pots, so I'm excited to try baking in them. My brother got me a pizza peel so I don't have to tie up my cookie tray anymore, and I also got the "My Bread" book. It's a no-knead process, but the initial rise is 12-18 hours. It will require a bit more planning to try that. I'll let you know how it compares.
To top off my food-related gifts, I got a giant steel sauce pot (it doesn't say how large it is, but it has to be at least 20qts), and the food grinder attachment for my mixer. I'm pumped!
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Thread: BREAD baking
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12-26-2009, 03:39 PM #11
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Last edited by NoNo; 12-27-2009 at 04:41 AM.
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