![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0xNngflXTpb8S55q2zW7XwSkYQfoO-loahNCxv6LSQ8RTSThniSMfqmkua2_OFy8rTlm2d9r7JQb-8ft8pZkmsdPmPq-1Gwyse15ftOlKkW7VAOla5rqyFIagpUSIWTiHSIVIFXrfN0/s400/IMG_0492.JPG)
I'm blogging on deadline here, or more specifically writing a paper on deadline, thus not supposed to be blogging, but I thought you might like to see some pictures of my first successful attempt at getting pretty ridges on my bread. This is Pane di Genzano from
Local Breads, proofed in a breadbasket, or 'makeshift banneton.' I just dusted hell out of the basket with flour and hoped that its sharp ridges wouldn't become a problem. They didn't, and the result was rather lovely.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftOv82qrvQDuSQcpDZNJr7LHSjzsFSchKwjAWp2Yjfkzx6fBUbWdGYM6XCFekmxSS4ZyUTwpLYzt0NeL_RlNdPhCCOCNB8P3USi2_IYMMiHrg3uKUfSB_1l3x8lsZiLy312Iz5k-sgaA/s400/IMG_0494.JPG)
I also tried out the whole wheat version this time--it was very soft and wet but not unmanageable at all. I formed it into long, sort of shapeless loaves, like this one.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14SgPgrWlR-3O0Iag2eE0FNb14rBQbBnsY8jYxMa-dXZbV6usk3ZBGQQ621uEfVnMtlTgwvRcnldabksjq8YheDtu3obDLpKDipi6j9bXMSFZuapVlp4wp-dvIruPgQqiiehROwovy8I/s400/IMG_0490.JPG)
It baked very quickly, almost burning, and the taste was good, a little more complex than the white in the one side by side tasting I did.
2 comments:
That is one fine-looking loaf!
Hi,
Just read a bunch of your blogs from the past several months. Lots of fun and a little window into (parts of) your life.
Durk
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