We have a printer box full of bread and then some. The whole wheat oatmeal rolls are delicious, and the Kachauri is so good it’s taking a supreme act of will to avoid hoarding it for ourselves.
We’re resting our feet for a few moments. Before long it will be time to get changed into fancy clothes and head to dinner. Full reviews to come next week, but I can already tell you how ‘Baker’s Odyssey’ and ‘Artisan Bread’ will fare. To put it simply: YUM!
We didn’t end up making saffron rolls, but I think we made more than enough, so I have no regrets!
I am late! A very happy new year to you and the hubby!
I’ve enjoyed reading about your bread – I like the idea of making dinner rolls. I am looking forward to your final review of the book. Are you using a baking stone as recommneded (I don’t have one.)
Cynthia: Happy new year! I’m sorry I haven’t dropped by of late—I wasn’t online much during the holidays. I really played hooky there. 🙂
Tara: The bread went over wonderfully, and I’ll definitely be reviewing the book this week. We made a batch of cheese bread dough from it Sunday, and I baked some yesterday.
Since we don’t have a baking stone at the moment (I’ve used one before, though), I improvised a next-best-thing out of what we did have, and it worked stunningly well. We have these things we got a long time ago from the King Arthur Flour Company called the ‘steam baking master’. Essentially though, the important part is, it’s a thin, dark, non-stick metal surface with tiny holes in the bottom. This allows the metal to heat up very quickly, and exposes the bottom of the bread to the heat. You can get curved French bread pans that are very similar and do the same thing. Either those or a baking stone should work almost equally well. This resulted in rolls that were very evenly crusty, even on the bottoms.