Bread preppin’

Dana has generously offered me a place selling bread along with her own this Friday. Therefore, I’ve been trying to work on one particular option to sell. I began the week practicing with a pain rustique with chile de arbol, but with Dana’s suggestion I switched to a no-knead recipe with the same chilies.

My personal preference is scorching hot bread. But I’ve been cautioned that will likely not sell well, so I’ve tried to minimize the impact of the chilies. I’ve been adding about 2% per loaf, but I’m trying to second batch this evening with 4%. The 4% batch is noticeably redder, but I don’t think it will be significantly more spicy. They will sit in these tubs for 15 hours.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *