We made bread a few days ago that turned out pretty fantastic. I used Peter Reinhart's recipe for pain a l'ancienne. It's a pretty nifty way to get delicious flavor without too much work- you just mix the dough and let it sit in the fridge for a night before taking it out, letting it rise, and then shaping and baking.
Friday, March 19, 2010
See? I told you it wasn't spring yet. We're expecting (according to NOAA) 6-10" today and a little more tonight. I'm really happy we're getting a bit more, because the trail to town has been getting icy/grody/crusty/covered in dog poo and big holes from dumbos walking on it.