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My daily bread

I recently wrote a column about bread making and the history of same. I spoke of making sourdough bread, and at the time, I had cultured yeast already growing to create my first loaf. Before that column was published, I had eaten half of my first yummy loaf. I just couldn’t keep my hands off it. Heated in the toaster oven and drizzled with honey, the taste was heavenly. Oh, it wasn’t a perfect loaf. The crust was a bit harder than I preferred. The dutch oven I used was larger than recommended, so the dough had spread out more than it should have. A properly-sized dutch oven had been ordered, but I was impatient, and used the one I had on hand. My second attempt at the “perfect loaf” should have produced an excellent result. I made adjustments to make the crust softer. The proper pot had arrived, so there should have been no excuse. When I took it out of the oven the internal temperature showed the bread was not done. I put it back in the oven, verified the oven setting, and baked another 20 minutes. When I checked the loaf again, to my dismay, something was off. The loaf was still not fully cooked per the thermometer. The bread turned out tasting good, so it wasn’t the ingredients. Read stories like this and more in your latest edition of The Ennis News. Be informed, subscribe today!

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Posted by on Apr 13 2018. Filed under Editorials. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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