Tuesday, February 14, 2017

I burned the bread

What I did: soaked 125 grams of whole spelt grain in 125 ml of water for two hours; rinsed, aerated, and rested every 6 hours until it sprouted (about 18 hours); mixed it into a batch of sourdough bread dough, let it rest overnight in the refrigerator, got up in the morning and baked it, and burned both loaves.

What I did beforehand: took pictures of the cat 

What I wore: "MAYBE I LITERALLY CAN EVEN" t-shirt, pajama pants, Birkenstock clogs

Who went with me: the dogs

How I got distracted: looked at the news

Why I saw this show: you bake enough bread and the stuff you can buy will never be as good as what you can make.

Where I sat: just out of earshot of the oven timer.

Things that were sad: no bread for dinner; no bread to take to the barn.

Things that were funny: my brother suggested I cut off the crusts. What remained looked like a crouton the size of a large eggplant.

Things that were not funny: the burnt crust shattered when cut, and black crumbs large and small flew in several directions.

Something I ate: not this bread.

What it is: 200 grams home grown sourdough leaven, dissolved in 800 ml water, plus 200 g spelt flour and 800 g bread flour, plus 25 g fine sea salt in a almost-no-kneading technique. 

Who should see it: fans of rage cooking.

What I saw at the end:

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