Allergy season is with us yet again...stopped up, itchy eyes, sore throat, anon...
Dinner was a simple affair - scrambled eggs with cheese and turkey sausage.
Got a wild hair up and decided to try a recipe I found for Polar Bread - again with the Swedish stuff, I know, but it's bread too...been having some successes there and loving it.
I followed this formula and as of the writing the rounds are in the final proof before being baked off in a pan on the stove top. Apart from the refrigerator bulk ferment step I followed things exactly as written. Seems to work very well (and I even had the heavy cream as a left over from the other night). The dough is soft yet not terribly sticky. I used medium rye and unbleached bread flours from King Arthur Flour.
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