Thursday, September 01, 2011

Our family's response to the Paleo diet

We are the Perry baking crew
Kneading on down, doing it for you us
We love our bread and it's getting good
Blowing our minds like we hoped it would
We're not out here looking for trouble
We're just here to do the Supre Boule Shuffle

Your host was called the Fridge, and he's the daddy
He's not so large, just an overgrown laddie
You've seen him post, he used to run
When he makes pain ancienne we'll have more fun!
He'll knead, he'll dance, and you will see
The Bubba-itas all learn from he
He's not out here looking for trouble
He's just here to do the Supre Boule Shuffle!

 Bread; Poilane-style miche (overgrown boule) from Peter Reinhart's The Bread Baker's Apprentice.  Scary fact; I've been losing weight since starting to bake these three and a half pound monsters, which disappear in my house in about a day or less.


Gino said...

that looks good. a light airy texture, or more of a thicker chewy one?

my grandmather (dago side) used to make her own bread. its a great smell that fills the house with love. memories....

Bike Bubba said...

Fairly heavy and chewy--it's part whole wheat and rye. Very tasty.

Made baguette with the "pain ancienne" recipe last night/today. Almost all that's chewy!

Gino said...

must be bomb,fresh and warm with a stick of butter.

Bike Bubba said...

Let me know if you've got a KitchenAid mixer....I'll send you a recipe. It's so really don't even need butter. No kidding.

Joanna said...

Have you made the pane Siciliano from The Bread Baker's Apprentice? That was the best loaf of bread I've ever had, and I'm not even an accomplished baker.

Bike Bubba said...

Not yet....working towards it....