March 31, 2008

My French Boule

Earlier this month I took a cooking class on bread making at Cooks of Crocus Hill. I've always loved bread, but I can't stand the store-bought sandwich stuff. The class taught me some great tips... but bread baking is something that takes a little practice and even confidence!

Today was my first attempt without "teacher" standing by. I used my brand new scale to weigh out the ingredients... mixed... kneaded... fermented... punched... scaled... rounded... etc.

I did run in to one mishap. When I was proofing the bread, I put it on the baking stone that was sitting on the preheating-oven (because you're supposed to keep it in a warm spot). Well, the top of the oven got a little too warm and actually started to bake the bread! Since I'm not one to waste, I shaved the baked bottom off with a serrated knife. No problem, right?

Well, it did taste good when all was said and done although the crust was not as "crusty" as it was last time, but I think I could have baked it a little longer to crisp it up a bit. Stand by as I continue to work on My French Boule.

Whole Wheat "Chips"




Crispy, flaky and great with dip. These golden chips are made with whole wheat tortillas that I sliced with a pizza cutter and baked on a baking stone in a 400 degree oven for about 6 minutes. I served it with a low fat sour cream ranch dip and carrots.

PICTURED: chips, before they're baked, on the stone.

Welcome to September Kitchen

September Kitchen is an exploration of food, recipes and--of course--eating!

I hope you join me in cooking failures, successes and everything in between.

xo,
Maggie
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