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February 25, 2003
The basic white hearth bread gets raves. Kneading until the dough passed the windowpane test was obviously the right choice - the crumb and crust is much better than the last time I made this kind of bread. I share samples with Rob and Lainie, give a whole loaf to Alan, who has brought latte and an array of breakfast treats, enough for the whole team. I resolve to bring in small loaves, the baguettes of pain a l'ancienne on my next trip: now that is bread worthy of praise. Perhaps I can start the Moonlight Baking Company's customer base here.