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.