Blessed Easter, everyone!
Summer is coming, and I need to find a way to support my bread habit without having a 450 degree oven on for an hour. I’d really like to have some way to bake it in the basement, where it’s perpetually cool. I’ve given serious thought to this, and even went so far as to price those cute little 30-inch wide apartment stoves they have at Menards. I took a picture so I could remember the price, but some guy who works there said, “Ma’am, store policy says that you can’t take pictures in the store.” Dnag it, if I’d have been quick enough, I would have replied, “Well, it’s my policy to take pictures everywhere I go.” (I said it to the empty air in the car on the way home, and I felt much better.)
Back to the stove thing. I knew a crockpot wouldn’t get hot enough, and I don’t want to buy a toaster oven. ( Decide: are you a toaster or are you an oven? You can’t be both.) I gave a fleeting thought to a roaster, but the only kind they had at Shop Ko was a little oval one.
Well, Friday I went to a different Shop Ko, and they had the big one for the same price! I was hoping my Pampered Chef baking stone would fit inside, but it’s not to be. If I want to make the pain d’epi, I’ll have to get some unglazed tiles or something. For today’s prototype, I made the circle bread from Artisan Bread in Five Minutes a Day on my big plant saucer. I think it’s supposed to be much, much prettier than this, but it’ll do for dinner. As we say, “It’s good enough for who it’s for.”