Been sick lately. Coughing and blowing my nose. It seems like a never ending story.
I’ve been baking spite that, though. But nothing so blog worthy. Just basic things.
One funny test I did do. I wanted to under-knead and over-knead the dough, and see how it would affect the baking results. Well, under-kneading was easy. The under-kneaded baguette is on the left, it was clearly smaller and the flavor of the yeast came through.
Over-kneading then again. Well, the middle one was supposed to be optimal kneaded, but I think the “overkneaded” one on the right was actually the best one of these. I had it kneading in the machine for half an hour, and then even kneaded it further by hand. Blah. Impossible to tear apart that gluten net. Too good flour.
Finally started Christmas baking. Made gingerbread dough today. Be baking it tomorrow. Without snow it’s difficult to understand how soon Santa will be here… Only two weeks, or less.