The wind is spooky on this damp day. I'm trying to welcome the season of the drafty cold house by wrapping myself in blankets and cuddling with my dog.
I have four sourdough loaves set up for rising. Lately I've given them four hours to rise before baking in my preheated 450 degree oven. First the dough incubates in a big plastic bucket in the fridge for a few nights. This slow cold rise develops the flavor, the yeast, and the gluten.
I never tire of growing my own loaves, a form of indoor farming. The dough is alive! The baking perfumes the house and the eating of the bread nourishes us throughout the week.
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