February 10, 2011

the bread that shall not be named: recipe three

Still no suitable alternative to "artisan". Hmmmm...I'm beginning to wonder at your (my) creativity.

So here's a tip, if you ever find yourself wanting to make anything out of 200 Fast and Easy A***san Breads: Don't listen when the author says you can leave the dough in the fridge for up to nine days. You can't.

Well, technically you can. But you'll have some funky dough. I baked it anyway. You shouldn't.

On to recipe three: the batard! (If you have no idea what I'm talking about, head over to Proof of Bread to find out.)

You may ask, what's the difference between the last recipe (a baguette) and this recipe? And I will answer: I have no idea. Shaped the same, baked the same length of time...is. the. same.


But due to the Funky Dough issue, I had to make more dough.

But due to the I Used Up Most of My Flour and Forgot to Buy More issue, I had to halve the master recipe.

But due to my non-existent math skills (Hello? Bookkeeper? Banker? Why Canada didn't have a bank crisis wasn't me), I used less yeast and salt than it asked for.

And it turned out. Awesome. It turned out better than awesome. If you remember from the first time I mixed up the master recipe, it was too salty and too yeasty (and I know I followed the recipe that time).

 This bread was perfect (although clearly not perfectly formed). I wish I were eating some right now...

(For the super-duper recipe of carbiliciousness that is this crusty french bread, follow me.)