It's been a while since you all got a look at some bread.
Feast your eyes. Very simple Pain de Campagne from Local Breads, made with all white flour with a touch of semolina because that's all I had (shame). I had my usual timing problems (i.e. not being home for nine hours straight, or in this case getting home too late to let the refrigerated dough thaw the two hours Daniel Leader wanted me to thaw it), and bread can't be rushed, so these aren't perfect loaves, but the interior texture is very good indeed, soft, with uneven holes. Almost more of a sandwich bread texture than a pain de campagne, but I have no complaints...dreaming of pappa al pomodoro in a day or two.
Feast your eyes. Very simple Pain de Campagne from Local Breads, made with all white flour with a touch of semolina because that's all I had (shame). I had my usual timing problems (i.e. not being home for nine hours straight, or in this case getting home too late to let the refrigerated dough thaw the two hours Daniel Leader wanted me to thaw it), and bread can't be rushed, so these aren't perfect loaves, but the interior texture is very good indeed, soft, with uneven holes. Almost more of a sandwich bread texture than a pain de campagne, but I have no complaints...dreaming of pappa al pomodoro in a day or two. 
2 comments:
Mmm... pappa al pomodoro... With the weather we've been having here (non-stop rain and thunder storms), soup sounds just about perfect. One of my favorite soups is Pappa al Pomodoro. I made Martha Rose Shulman's recipe and absolutely loved it.
Grainpower: Made some last night--taste perfect, texture a little too dry (too much bread). Next attempt shortly, maybe I'll try Shulman's recipe. Tomato sauce and bread. Who needs anything else?
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