Last night Matt had to speak to me like I was a child because I couldn’t seem to understand the concept of a pretzel loaf. “Are you going to boil the entire loaf?” “Yes.” “….are you going to shape the loaf like one big pretzel?” “No, it’s going to be like the pretzel rolls I did a while back.” “but it’s just going to be one big one instead of a bunch of little ones?” “yes” “…ok”
I don’t know why it was so hard for me to understand. But he did boil the entire loaves (2 of them) so our stove looks like it’s been covered in ocean water for a month (although it’s baking soda residue, not salt)
This morning I woke up a little earlier than usual and took some pics of the bread. Then cut in to it. Holy mother of all that is right in this world, it’s the best bread I’ve ever tasted. Soft, almost velvet in the center – the outside has that wonderful chewiness that you’d expect from a pretzel and the smell is like a mixture of caramel, yeast, and…(hold on, I have to go smell it again…) earth. It’s got an earthy aroma. Amazing – I think I need another piece just to be sure.
2 comments:
It was confusing for me because I had told you all about it the night before, but you were too sleepy to remember (I didn't know).
The pictures are beautiful.
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