Sunday, February 7, 2010
Vienna Bread for the Superbowl, BBA #39
Yesterday I made the pate fermentee, the pre ferment needed for this bread. The mixture of flour, bread four, salt, yeast and water spent some time on the counter developing its flavor and then was moved to the refrigerator to further mature. This morning, I took it out of the refrigerator, chopped it into pieces, assembled my mis en place, took a picture, covered the pieces and went to check out the reviews of this bread.
I was relieved to see that every one has enjoyed it. Oggi has the most impressive slash down her loaf. Sallybr apparently has a husband who is unable to follow the manditory cooling period. Paul's final picture with the jam has had me hungry all morning. Both he and Phyl made the dutch crumb. They had such success, I will have to try that variety.
But I have plans for this bread. Superbowl plans. I am making pistolets or torpedo rolls for steak sandwiches.
We are having too much food. I'm trying Dragon's Chicken Wings, , Pioneer Woman's Mexican Layer Dip, and a variation of her jalepenos, Ina Garten's roasted shrimp cocktail and steak sandwiches. Of course I need rolls.
We always have steak sandwiches for the Superbowl. It is a kid driven thing. My main stakeholder would be happier with some kind of a poboy but as long as their is fresh bread for the rolls, he'll be happy.
I enjoyed this bread. It had a lovely feel to it, and it had salt.