First, look at the bread on this sandwich: Oh wait, don't look!!! FIRST, I have to tell you that all these pictures on this blog... are ones that I haven't taken. I'm totally not technologically savvy (I can't even figure out how turn on my mom's new phone) and I couldn't figure out how to snap a picture on my sister's camera. (Yes, I tried.) NOW, please look at the bread on this sandwich:
There IS a problem, though. Developing the gluten requires MUSCLE. And time. Lots of time. So long, that I've never achieved truly developed gluten before IN MY LIFE! How can I tell if it's developed?
Now there is nothing wrong with this bread if you're making a sandwich loaf or something, but for artisan bread (something I've been trying to accomplish) this crumb is NOT right. It's too dense. The gluten simply is not developed enough.
So what's my victory??? I made bread with DEVELOPED gluten!!! For the first time EVER! And I've been trying a really long time. The secret? Using a stand mixer. My dad let me use his ( he uses his to mix concrete in small batches for his business, but our family doesn't actually own one.)!!! The mixer did all the work for me! I just had to make the poolish beforehand, and put in the ingredients and test the gluten development! (okay, there were a few more steps involved, but nothing hard!)
And guess what I got today??? Actually, I'll show you!
While you may not be as thrilled about me at this "major" accomplishment, maybe I've given you a little window into my passion for bread. You may be wondering why I love bread... I'd tell you now... but I'm thinking it would make a great list for another post! If you have any questions or want the recipe (or want to know what poolish is) I'll e-mail you. I don't want to bore you with any more! I just HAD to tell you about this, and figured I could explain it better in writing!