I’m a little bit worried about whether we should give it to her, because she’s the leader of a CULT! But it’s a bread cult, so surely we’re OK.
Here’s her comment:
I love this book! I recently hosted a “bread party” for co-workers and showed them many of the wonderful things that can be made from this book. It was a blast and several that didn’t already have the book ran out to buy it and we are planning another bread get together soon. My daughter calls it our bread cult. I would love to have a new copy because mine is getting dog-eared from being passed around so much.
(Cindy’s comment was picked by the number generator at Random.org.)
Thanks to everyone who entered and shared your experiences, questions and suggestions.
I tried another loaf of the bread yesterday — the pain d’epi. They also call it “wheat stalk bread,” because it is meant to look like an elegant stalk of wheat. (“Epi” in French means “ear” or “point.”) The authors’ blog has terrific detailed instructions for shaping the bread. And of course, their bread looks gorgeous.
Mine? Not so much.
It has some of the shaping, but my dough, which I mixed up earlier that morning, did not achieve the nice, smooth skin theirs has. In fact, without a lot more stirring, I don’t think mine *would* have that. My dough was also taller and more energetic-looking than the blog photos — her dough looks relaxed and a slack, in a good way; a much longer rest in the refrigerator might have mellowed mine. Hopefully, the bread will still taste good — it’s a gift for the teachers’ lunch for school conference day.
In the future, for a more precise same-day loaf like this, maybe it’s worth mixing the dough in the mixer. Meanwhile, I’ll reserve judgment on using same-day dough.
Have you tried this or any of the more elegant breads in the book? How did they work for you?