Another jump in the Bread Baker’s Apprentice Challenge this past week, and I landed on Bread 38 – Tuscan Bread. A very simple recipe, the highlight of this bread is a starter made of paste. Yes you read that correctly, paste..
Pouring boiling water over the flour is all it takes to make the grade school like paste. After things are cooled, it gets covered and stored until the next day like any regular biga. Deciding to go with two smaller loaves, I divided and slashed everything appropriately. The results were spectacular. Whether it was the ‘paste’ or something else on this day, but the bread just seemed to have a fantastic element that I couldn’t pin point.
Easy enough to make on a regular basis, I might put this into regular rotation one day.