Photographing

The boule proofing. This was my "first" loaf of bread. I say "first" because it was technically my second (you might recall I mentioned my first being a baguette experiment after reading "French Women Don't Get Fat").


Part of a simple and tasty dinner the other evening. A remaining green pepper, some tomatoes purchased that afternoon, a little onion. Saute. Chicken breast seasoned with honey, paprika, and I can't recall what else. Saute. Corn cobbed and boiled until mature (thank you "Joy of Cooking"). If memory serves, after each bite, I might have uttered multiple "mmmmms" and "ooooohhhhs" and at least one "Oh my God!"



Brioche. Oh, Brioche. A recipe from "Baking Illustrated." I was told to allow the dough to ferment in the refrigerator for at least 10-24 hours. It might have gone a little longer. Worried that the dough would have gone bad or sour I was willing to dump it. Someone wiser suggested I bake. I did. And this is what emerged. Possibly the best bread I have ever tasted in my existence. And it came out of my oven.