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LJI think this is one of the best proofings I’ve had with Challah to date. I cheat a little, as my new awesome stove has a ‘proof’ button that keeps the rising dough at a constant, slightly elevated temperature. If only the oven had a ‘steam’ cycle, but alas I’ll have to stick with the heated pan of boiling water method.
Couple pics of last night’s Challah bake. I use the recpie from (as usual) Peter Reinhart’s Bread Baker’s Apprentice
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While spending my Saturday at home, studying for an impending Microsoft Exam (LOONG story but let’s just say I HAVE to pass the 70-640 next Wednesday), cursing at VirtualBox, making an impromptu trip to Premier Gourmet, and baking some Challah, I’ve stumbled upon this great little video about Tartine Bakery and the bread that comes out of it: http://vimeo.com/14354661. It’s very inspiring and reminds me that I need to keep trying to get better and spend more time with bread. In that vein, and where I found the video, here’s a link to a blogger (one of my faves and also posts great pics) who made their country loaf today: http://pinchmysalt.com/.
If moved, I’ll try to post a pic and review of tonight’s attempt at a basic Challah.
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The Washington Post put up a nice piece about the various styles of architecture in Buffalo as well as some of the prominent buildings. This follows a slowly trickling national recognition of Buffalo and Western New York as something other than depressing. I know that the word ‘potential’ flys around here way too often, that ‘potential’ is making its way in to reality, and I’m glad I moved back in order to see a lot of it.
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