Saturday, January 14, 2012

French Bread

Today, I made french bread in the form of two boules. They turned out fairly well, though I mis-handled them during the transfer to the oven because I had to take them off the parchment paper (the paper wasn't rated for 500 degree temperatures).

Oo la la...

Notice the nice reddish color of the crust, due to the caramelization of the sugars. The high sugar content is caused by the long, cold fermentation, which enables the enzymatic breakdown of starch.

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