Basically, the bread itself. The recipe I used recommended forming the loaf by flattening the dough out into a rectangle, rolling it up into a log, tucking the ends down, and pinching in the seams.
That's... different. The bread looks tasty. I urge you to seek out Rose Levy Beranbaum's Bread Bible and to follow it RELIGIOUSLY. Best. Bread. Ever. Just check her website for errata.
Actually, we saw him do that act live a couple of years ago. It's really a blast - he's a really talented guy.
I was bored during the morning meeting (shock) and was thinking that I might take the loaf we haven't cut into yet and maybe make it into garlic bread to do with dinner.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2009-02-24 02:37 am (UTC)no subject
Date: 2009-02-24 02:47 am (UTC)no subject
Date: 2009-02-24 04:48 am (UTC)no subject
Date: 2009-02-24 04:49 am (UTC)no subject
Date: 2009-02-25 04:54 pm (UTC)it did make the bread separate a little easier, but when you toast it... mmmmm
no subject
Date: 2009-02-24 08:01 am (UTC)no subject
Date: 2009-02-24 12:27 pm (UTC)no subject
Date: 2009-02-24 03:08 pm (UTC)This.
no subject
Date: 2009-02-24 03:25 pm (UTC)Actually, we saw him do that act live a couple of years ago. It's really a blast - he's a really talented guy.
I was bored during the morning meeting (shock) and was thinking that I might take the loaf we haven't cut into yet and maybe make it into garlic bread to do with dinner.