Bread Season

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focaccia Fresh bread gives me a terrible heartburn, but since it is so very nice (the fresh bread, I mean), I am right in the middle of a bread making and baking frenzy. I keep both milk and Rennies in stock for the heartburn. I wanted to tell you about the bread, though.


Normally, I use a Panasonic SD-255 bread maker. It makes super bread and dough, and does it all for me. I throw yeast, flour, salt and water in the trough, select the program, set the timer, go to bed and awake to the most wonderful freshly baked bread. It’s quick, clean, simple, and delicious.


But.


I love little more than playing with my new oven, and I have recently discovered Richard Bertinet’s Dough (which is also available in German). He makes a couple of good points about the whole process, and has a lot of really nice recipes.


I made the most wonderful Focaccia, served Tomato Soup in eatable freshly baked bread bowls, made a variety of breads, tried (and failed) making the puff balls (green leaf salad inside a hollow bread ball). Roast tomato, garlic and olive bread, more Focaccia, more puffball experiments, more fresh and crispy bread are all coming up soon. 


So. Richard Bertinet. Highly recommended.




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