Yes, my progress on this bread project is still waning, but I haven’t given up just yet! I made bread no. 23 quite a few weeks ago but haven’t gotten around to blogging it until now. You may remember that I was excited about this one because of how visually appealing it looked in the book. Well, mine did come out looking somewhat similar (not quite as beautiful, obviously), however, this bread took a lot of time, so I can’t say it was one I will be making again any time soon—even though it was delicious!
This bread took a total of 3 days to make. Day 1 was the starter. Day 2 was the rest of the dough, which I had to mix and shape into pretty little S’s, which turned out to be harder than I thought due to the excessive heat that day and our lack of a proper air conditioner at the time. Without getting into too much detail, I will just say that the dough was extremely sticky and hard to roll out, and the heat did not leave me with much patience. Once the loaves were finally formed, they went in the refrigerator overnight, and were then baked on Day 3. Here is the finished product.
In other bread news, after much soul searching, I have decided to TEMPORARILY skip bread no. 24, Panettone (fruit cake), and move directly onto no. 25, Pizza Napoletana. There are many factors that led to this decision, the primary one being that it calls for a wild yeast starter which takes four days to make (not counting the time it will then take to make the bread). It also calls for dried fruits, nuts, and rum, all of which are items that would really jack up my grocery bill. Thirdly, Panettone is a Christmasy-type of bread anyway, so I may as well put it off at least until summer is over. So, maybe I’m sort of cheating, but whatever. I don’t think the bread police are going to come looking for me any time soon.