Since it appears as though any kind of sourdough creation is going to be later rather than sooner for me, I decided to make the Rustic Country Bread found on the Cook's Illustrated website. I liked this one because it had a hand-mixed variation, which is particularly important since I don't yet own a stand mixer.
The bread was primarily made with white bread flour, with some whole wheat and rye flours too. I wasn't sure how this was going to fly with C., the committed white foodatarian. He wasn't ecstatic, but he did try some after liberally buttering both sides of a slice. Those of us who are not as bound to white flour thought it was really tasty and not excessively whole-grainy.
I'm dying to try the Rustic Italian Bread on the CI site too but it's going to have to wait for that darn stand mixer.
The bread was primarily made with white bread flour, with some whole wheat and rye flours too. I wasn't sure how this was going to fly with C., the committed white foodatarian. He wasn't ecstatic, but he did try some after liberally buttering both sides of a slice. Those of us who are not as bound to white flour thought it was really tasty and not excessively whole-grainy.
I'm dying to try the Rustic Italian Bread on the CI site too but it's going to have to wait for that darn stand mixer.
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