With only 2 breads left to go in this challenge, I have been dragging my heels somewhat. I sort of feel a bit sad that the end has come. I have come to love hearing from my fellow Bread Baker’s Apprentice Challengers and feel like they have become my new friends. It will be a bit lonely around here without their feedback and support. Aggh!! I’ve become my own worst nightmare, “A group person!!” In school, I always hated group projects. I’m a bit of a loner and prefer to work in isolation. However, having cyber friends is the perfect solution for me. They are around when I want them and then gone when I click my heels! (well, not quite my heels but my computer mouse).
This week’s bread is Potato, Cheddar and Chive Torpedos. The dough is made with a bit of my wild yeast starter as well as some commercial yeast. The addition of boiled potatoes and some potato cooking water make a silky dough. When I first started adding the chives I thought I’d never get them all incorporated into the dough, but after a few minutes of hand kneading, mission accomplished.
The dough is left to rise a second time and then it’s scored right through to the cheese layer. Into a hot oven to bake.
Once we sliced into this loaf, it disappeared very quickly. A little chewy and crusty on the outside and soft and gooey inside. A perfect loaf. Damn these caloric little torpedos.