It was time to thin out the beets, therefore, beet greens are on the menu for us and or neighbors for tonight.
This was our share of the greens for tonight.
Yesterday Mr Nut started making Whole Wheat Rustic Italian bread from the Cook's Illustrated website. (Published September 1, 2003) Aside from the fact that the recipe called for two teaspoons of salt and two tablespoons were put in the bread came out OK. However, there were five fermentation periods: First was overnight, that was no problem. The second one was only for twenty minutes followed by three at hour long fermentations then there was the time for baking. TOO TIME INTENSIVE!
The bread was only 31% whole wheat, Mr Nut would prefer at least 50% whole wheat. There was also kneading which could have been avoided. Anyway here is a blow by blow of this experiment.
This was the dough after being combined with the Starter Soaker dough and THREE fermentation periods.
This recipe was to make just one 16" long loaf.
The loaf was now fermenting for the fifth period.
Notice it was on parchment paper and is covered with plastic wrap.
In the heat, without a Dutch Oven nor bread pan.
The bread was done at 205℉. Mr Nut prefers loaves that are less flat.
The crumb was good but would have been better with less kneading. It was very salty, but thank goodness for neighbors who will help eat this stuff.
Mr Nut will now write a better recipe for next time.
À bientôt,
Mr Nut
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