Ring Around the Rolls

Josh made these tasty little guys last week, and they were too pretty not to show off a bit.  Yes yes, I know: I’m a very lucky girl indeed.

Tips for At-Home Bread Bakers

Thanks for the tip from Philippe!

Sourdough Boulé and Wheat Bagels

Josh made some fantastic breads yesterday, both of which used a sourdough starter that he cultivated himself over the course of several days.  Actually, the cultivation itself was more complicated than we initially thought it would be, since getting yeasts to do their thing requires a warm-ish space, and it’s already a bit too cool in our kitchen for anything to happen on that front (note: this does not bode well for the Winter ahead!).  Anyway, we solved that problem by letting the sourdough hang out with me upstairs in my office, where it’s considerably warmer.

The results were well worth the wait, though, and the Boulé (that’s the name for that round loaf style of bread), as well as the Bagels, have a great tangy-ness to them that’s flavorful without being overpowering.  The texture is also really fantastic–they have that really satisfying crunch to the crust, which I think you only really get with handmade breads.  Josh could say more about why that is (something to do with surface tension and oven humidity), but since I’m doing the writing, I’ll tell you a bit about what I do know: eating.

This morning I had one of the Sourdough Wheat Bagels with herb cream cheese and sliced tomatoes that I got from the local Farmer’s Market.  I do hope that you’ve been able to experience the joys of summer tomatoes from a Farmer’s Market or your own backyard, because the flavor and juiciness is like nothing else in the world.  I know that sounds a bit gushy, but those of you who know this can back me up–it’s entirely true.  At any rate, I think this configuration–multiple slices atop a firm bread with just a hint of creamy herbiness–may just be my favorite way to appreciate their goodness.

Next time I’ll actually cook something, I promise.