Pan de mie

Today I baked a 1-day 2-day and 3-day bread. The one-day is here, and all I can say is: when I found that pullman loaf tin in pan Paris for something ungodly, like 10 Euros, why oh why did I pass it by?














I cannot emphasize: the vessel is every bit as important as the knead, the rise, the ingredients.


I baked this pan de mie free form, and while it is still good and fluffy, it is a bit too dry, and has far too much crust.




Does anyone else have the experience that bread actually bakes in less than 1/2 the time in recipes?




Feeling morose about my new career - I can't see how I can contribute - viticulture is rife with molecular analyses. I think this new direction I found was actually a manifestation of seasonal affective disorder. Seasonal Affective Psychosis?







Artemis and I froze at the market this morning. My fingernails hurt from the walk home, like someone had pounded my fingernails with a hammer. Artemis cried all the way from St. Georges square.


BTW Kyr, you are a walking, blogging dictionary. How do you carry all that info around with you?