In working towards a higher quality of living and working to implement the good old strictures of european, civilized living in Casa Boingo I decided to finally attack the bread problem after spending far too much time contemplating a rice cooker for my limited countertop space.
Here we have day 1's loaves rising. I adapted a "basic bread (archived)" recipe for greater simplicity of a whole egg, substituting 000 flour for "strong bread flour, and overlooking the sugar. Thusly we have
- 1 kg 000 flour
- 2 2/3 cups water
- ~1 oz. Yeast
- Splash of Salt
- 1 whole egg
The resulting loaves are fairly dense. It's exactly what I associated with other people's efforts at "home made bread" back home. Dense, and fine when its warm, but when the Peruana came over the next day she complained a little bit made her incredibly full. Racial factors in gluten tolerance aside, clearly better could be done.
And under the Peruana's watch and questioning along the lines of "Why no sugar?" day two bakes. Nearly the same recipe, but 0000 flour is what found its way home from the store with me this time. These loaves give the impression they would be great with sausage gravy. I've discovered batter for southern style biscuits.
We have day three's loaf, the golden boy, the Day 2's giant biscuit, and the first batch with extreme "home made flavor".
For day three I stopped trying to use a whole kilogram of flour at one:
- 250 grams 00 flour ((apparently this is some sort of pasta flour, but 000 wasn't in stock and after the biscuit I needed a correction from the 0000.
- Two Spoons Full of Sugar
- One Spoon Of Salt
- One Whole Egg
- One Cup of water
- 10 grams yeast
It was good. A bit short in the sandwiching direction, but closer to something that could be a staple.