Well, I made a couple of loafs that didn't disappoint. But I haven't made them since. I've really made nothing but French bread for the last couple of months. Just a lot of variations on pate fermentee, poolish starters, using lots of tips from the Calvel book. The rustic bread I made today really came out nice. I made 8 lbs of dough chopped into 8 loafs. Baked 4 today, retarded 4 to bake tomorrow. I have 5 days of work left at the country club, then I'm off till early to mid march. But the earthy crunchy grocery store has me on the schedule every morning to do the baking.
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It's not Dairy Queen. |