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The Mystique of Fresh Bread

Breads From The Wood Fired Oven In the Background"I want to serve fresh bread to my family every day!"  How often has someone told you that? If I had a nickel for each time someone said that to me, my retirement would much more comfortable!  And, I don't know why people say that, really.  I've talked about this before, but it really hit home today.

Some of the bread in yesterday's picture was from a recipe in Appolonia Poilane's book, "Poilane". It was a mix of King Arthur Sir Galahad and freshly milled Rouge de Bordeaux, a thick starter, some instant yeast and salt. (Hey, if you want the recipe, get the book, OK?)

Fresh from the oven, it was really disappointing. Blandsville. I've had better cardboard.

The next day, the bread blossomed, the Rouge de Bourdeaux has really moved into the foreground - great aroma, and a lovely flavor.

I can hardly wait to see what it's like tomorrow!

It is worth mentioning that the large French Miche is intended to feed a family for a week. And that people argue over which day they prefer the bread. Many go for days 3 and 4, and there are some who like it a week old.

Bottom line - it doesn't have to be made every day to be enjoyable! Really!

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