From 2008 to 2012 I baked with a group of superstars called The Bread Baking Babes and it was super crazy that they included me - this group was and is full of very talented bread wizards who make the most beautiful doughy creations.
I learned about shaping and fermenting and slashing. Hydration and fillings and toppings and flours.
I had some interesting experiences and some flops, but I always had fun. I made breads and tried techniques that I know I never would have tried otherwise.
Dan's Garlic Bread was one of my favorites, and the Brunkans Langa is amazing. The Injera was so much fun to make and eat. This Challah made me very proud of myself. And our first bread, Royal Crown Tortano, was so exciting for me. That really cool looking bread? I made that!
The group has been baking monthly breads for 10 years now, and Tanna very graciously invited me to bake with the group to celebrate. The Babes chose to revisit the first bread, the Royal Crown Tortano.
This dough takes a long time - there is a preferment that you have to start the night before, and then the next day there is kneading and rising and turning and folding and on and on. You need some time, I'm telling you.
But it is worth it. So worth it. The Tortano is huge and gorgeous and filled with air pockets and flavor.
My slashing didn't turn out at all, and I missed the step about turning the dough, so my top isn't floured, but no cares here. This bread is wonderful.
A big, floury THANK YOU to the Bread Baking Babes for letting me join in celebrating the 10th (10!) Anniversary of the BBB. Happy baking. May your yeast always be fresh and your dough always rise.
