Well, here's a bread that I'm not going to be making again. The taste was just boring. Meh! It was a pretty standard recipe, using pate fermente. The only change was 1/3 cup of "different" flour. I went with wheat, though you also could have used rye or something more exotic.
Despite the taste being boring, it was a lot of fun to get to mess around with different shaping techniques. I made three different shapes today. The epi is still my favorite, but I think the fougasse has potential as well!
Spicy Drinking Chocolate
11 years ago
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