Monday, April 26, 2010

Hey, I cook too!

Just a quick post - made some really good artisan batard this weekend. Very crusty while perfectly tender on the interior. Think Kind Pie sandwich bread, but a lot better and not floury. I also used two new techniques - pre-fermetning half of the dough overnight and steaming the oven for proper crust development. Aside from keeping a close eye on rising times and being time consuming, bread like this is extremely easy to make (only 4 ingredients). By the way, from start to finish, it took nearly 24 hours to make this batch.

The only other thing of note that I've made recently, is this Roasted Chicken with potatoes and onions (recipe by Ruth Reichl). This is a simple and delicious option for any meal.

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