. I actually made it to continue on my quest for gorgeous Pain d'Epi. I must admit, it's not quite perfect yet, (top photo) but much closer to the bakery version. Next time I'll make my cuts closer to each other so each bun would be smaller.But that's not the reason for the post. I decided that, since it really only takes 30 minutes or so to let a loaf rise and another to bake, it's perfect for a sicky. Remember...no laughing...I'm sick!
At least they all taste good! Tomorrow I'll be making a light whole wheat dough batch from the book since my angel boy is coming for the day on Thursday. I hope he likes it.
Oh....and the lesson for this post....don't bake if you have no patience.
2 comments:
Aw, Ruth! I thought that baguette was a potato! :) Quit baking and go get back in bed!! (But take your tasty bread with you!!)
I would consider them "rustic" bread. Much more appealing then the perfectly formed mass produced variety found in the supermarket. Shaping the loaf is easier said then done and I still struggle with it.
Taste IS all that matters and I would happily eat the whole olive loaf all on my own :)
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