Getting there
Geez…I am still adjusting to being home. I’m in bed about 6:30 and up at 3:30-4:00 a.m. I was a bit out of whack time-wise the last days of the trip, but the additional darkness at home is making it easy to stay that way. However, since it is just me and the boys and I don’t do social stuff, I just go with it.
I’ve had times of being a bit upside-down on time before.
The good news is that I get a LOT done in the morning…the very LONG morning!
If you were “along” on the trip, you may remember that about 10 days ago, in Provo, UT, I found a wonderful natural food market: Sprout’s Farmer’s Market. (see the post: Sometimes it is nice to be in a big city) One of the items I found was Bob’s Red Mill Artisan Bread Flour.
This morning…this very early morning…I went online to see what others might have said about it. I didn’t find anything from other’s experience, but I did read the Bob’s Red Mill info and all of the info on the packaging. In addition to the flour being a high protein bread flour, it had the addition of malt barley flour. Further reading disclosed that the malt barley additive had enzymes that increased rise. The package had a no knead recipe which was very close in proportion of flour/water/salt/yeast to what I’ve been doing so I decided to go with that for my first try with this flour.
Yowza…it looks wonderful! I did do 1/2 the recipe to make a smallish-baguetteish loaf.
I wish I could have recorded the crack of the crust. This is the BEST crust ever. The crumb is great…no big “ciabatta” holes, but it was a perfect texture.
And the main thing – the taste – it was better than anything I’ve made to date.
So…while I’ve had no complaints about my Wheat Montana breads, as I read, it appears that Wheat Montana flours do not have added malt, whereas many commercial/store flours do. I’ve ordered several malt powders (diastatic, non-diastatic, malted powder) from King Arthur and will try those with my Wheat Montana flour and see what happens.
Much experimenting to be done, but meanwhile I have the better part of 2 bags of the Bob’s Red Mill to play with.
That was the morning.
I still got to work before 8:00 a.m.
By lunchtime, I really needed a break.
Bear and I headed to Wayfarer’s Park for a walk by the lake…
Still a low cloud deck, but to the very south the sun was breaking through…
A gorgeous contrast to the gray.
And on the way home, on the road home…more sun break!
At home, real sun.
We are getting there.
One Response to “Getting there”
That bread looks so delicious, I could just grab a chunk and eat it! I love the photo of the chairs.
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