29 June 2011

Name This Bread

Every couple of weeks a new bread is conceived.  Imagine how difficult it would be to pick names for your children if there was one born 25 times a year.  Some are easier than others....a baguette is a baguette.  The loaf pictured above has been particularly difficult for us to moniker.  This is our newest creation...hot out of the oven.  I would love to know what you can come up with because I am at a total loss.

Here are the specifics:

Major Ingredients: Wheat Flour, White Flour, Water, Honey  

Minor Ingredients: Cracked Grains: Red & White Wheats, Spelt, Rye, Corn, Barley; Salt, Yeast, Sourdough Culture

Attributes: Sweet and nutty; soft, slightly open crumb; crisp, caramel-y crust.  Made with a biga.   Retarded for 3-4 hours before baking.  It weighs 14-16oz, is 7-8" in diameter and stands about 4" tall.

Names in the Running: Farmhouse Honey Grain, Country Honey Wheat

I will let you know which name is selected by the end of the week.  I'm sure this is the first of many "Name This Bread," posts to come.

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