29 Jun 2008
I like bread. There is nothing better than bread fresh out of the oven – yes, I know you are not supposed to cut right into a freshly baked loaf, but still, there is nothing better…
Good bread recipes are hard to find, but I think I just hit the jackpot: Daniel Leader’s
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers.
How to I judge a baking book? Of course, I look for the pretzel recipe. Most recipes I find online result in a dough that is too dry – Leader’s recipe gets it right (it took me quite a bit of experimenting to come up with my recipe). I’m not yet convinced that his baking soda/water ratio is correct, and I don’t want to know what boiling the dough for 1 minute will do to the pretzels… Actually, I think I do know: It will turn them into bagels, and that is not quite the texture that I’m looking for in a pretzel.
I looked at a bunch of recipes, and they all look good. In addition to the actual recipes there are enough illustrations in the general section of the book that show the finer points of processing and shaping the different breads.
This is a great book, and I’m pretty sure I’ll be busy over the next few months baking all sorts of artesian breads.