The Sound of Baked Sourdough Bread
Last week I made Maurizio Leo's Rustic Italian Sourdough. The bread has flour from durum wheat in it. Durum wheat is typically used to make pasta, but its golden yellow color imparts rich, slightly sweet flavor to bread, which I love.
Most people know that fresh homemade bread smells incredible and tastes much better than anything that comes from a store. When it is still warm it feels sensuous, and for most bread lovers, even the sight of fresh bread makes our mouths water.
That covers four senses: sight, taste, smell, and feel. But finished bread sounds good, too. When it is done, a tap on its base will resonate like a drum, but pay close attention to this clip. When a loaf comes from the oven, it crackles with goodness.
This comment has been removed by the author.
ReplyDeleteGorgeous loaves. One of my very few bread baking successes is James Beard's Semolina Loaf which is 40% durum semolina. The coarse semolina gives it a toothsome crumb and the creamy yellow sweetness of Eric's loaves above. (It was not sourdough, please don't hate me.)
ReplyDelete