I've been walking around with the Bread Baker's Apprentice under my arm like a teddy bear. Finally got a chance to make the pane siciliano and the French bread. I pushed them both into one day and I know I lost something by that, but I couldn't wait. The French bread has 165% pate fermentee in it, I used some French bread I had made earlier, and it had to be the most extensible dough I've ever seen. Made two nice baguettes. I made the pate fermentee at 7 am, the dough for some rolls I needed at work at 10, and the dough for the baguettes at 3:30. So there was some time involved, but nothing like the three day binge.
He's changed a lot of stuff as far as I can see. Dropped the 3 parts to 4 parts refreshment for the sourdough going to equal parts. Really simplified the process of starting the seed culture, no honey this time. This book looks like fun.
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It's not Dairy Queen. |