ARTS!
I'm pleased with this loaf by the slow overnight technique and baking at high temperature inside a hot closed clay cloche.
* water
* yeast
* flour
* salt
Let's have some with top olive oil and oregano.
Look at that. Just lookatit! It's better than anything. I mean it. No brag. Just fact.
I'm telling you. I spoiled myself. I look at your mass produced bread and go, "What? Me eat that? When I can make bread better myself without any effort at all. Just casual fun. And bread, real bread, rolls off my fingertips like water?" It's great being me.
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