nothing moved

tried an online recipe for cinnamon leaves.

the dough used all-purpose flour instead of bread flour, so it was slightly sticky, but the mixer settled it well. the dough is probably a brioche, and i like how the dough stretches thin under its own weight in the windowpane test.

after rolling out the dough into a big rectangle, brush it with browned butter, or beurre noir. you just melt butter, and continue heating it gently until it starts to turn a darker colour. then, there will be bits that start to turn brown, but you can just decanter the browned butter and discard the brown bits.

then scatter with a thick, thick layer of cinnamon sugar. slice lengthwise into 6 long strips, stack them up, and chop into 6 mini stacks. a lot of sugar would have spilled out, but just throw it all into the loaf pan, then squeeze the mini stacks in and let them get duly puffy.

the caramel the forms from the extra sugar at the bottom of the pan is so wonderfully thick. after the loaf cools it becomes a glazy layer like glazed donuts. the recipe is called 'cinnamon leaves' because the laof is supposed to be peeled piece by piece and eaten, but i just cut through it into slices.

finally tried a ciabatta.

this recipe began with a biga that was left to ferment overnight.

the dough was really wet. but because it is not a foccacia, i couldn't use too much oil to handle it.

in place of oil is a lot of flour. the flour prevents sticking, but the dough still readily absorbed the flour that it was placed on.

ciabatta is a flat bread made from lean dough, so a lot of the final product depends on whether you can trap the air in the slack and soft dough. this means very minimal handling after the loaf has been preshaped and shaped. in the end, i think my loaf was not airy enough; the crumb was not very open. for thin 1cm slices, the bread was open-crumbed enough for dipping in olive oil and eating straight. but when i tried a bigger slab for a sandwich, it got tiring to chew.

and finally, a simply tossed salad.

so tired now.