Bread: Mark II
I made a second loaf today. I doubled the amount of starter in this loaf and used less water. It behaved much more like bread dough when I shaped it and less like a gooey mess. I cooked it on a lower temperature for a longer time. It came out much less gummy, but it's still not rising much. I'm trying to decide if my next loaf will have a longer rise or even more starter. I'm going to hold off on making more for a few days. There's only so much bread we can eat in a week.
For dinner tonight, I made Chicken and 40 Cloves. This is a fairly simple dish that has a stupid amount of prep work. It's chicken roasted in olive oil, with fresh tyme and forty cloves of peeled garlic. It took about an hour to peel it all today. The garlic gets VERY soft and spreads nicely on bread.
I served it with the bread I made today, of course and a nice green salad.
For dinner tonight, I made Chicken and 40 Cloves. This is a fairly simple dish that has a stupid amount of prep work. It's chicken roasted in olive oil, with fresh tyme and forty cloves of peeled garlic. It took about an hour to peel it all today. The garlic gets VERY soft and spreads nicely on bread.
I served it with the bread I made today, of course and a nice green salad.