DAN LEPARD’S SAFFRON BLOOMER

Bewitching Kitchen

Dan Lepard is by far my favorite bread baker instructor, for many reasons, but perhaps the most important is that he doesn’t try to portray bread baking as a complicated and convoluted issue.  It is flour, water, salt, and yeast, folks.  Some bakers make you believe that you must go out of your way to get flour made from wheat harvested under a full moon when the temperature was 68.5 F. Or else… your bread will suffer horrible consequences.    Others will have you frantically measuring the temperature of the air, the water, the bowl, your hands, the nose of your dog, then manipulate all those variables to find out for how long you must knead your dough to hit the jackpot of 78 F. Or else… your bread will suffer horrible consequences.   Dan has a totally different approach, and you know what? None of his recipes has ever failed…

View original post 518 more words