Today I made Italian Bread from Peter Reinhart's book "The Bread Baker's Apprentice". I baked it on my pizza stone and it worked wonderfully.
This bread is made with a biga. A biga is like a sourdough starter. You make a yeast dough and let it ferment up to 3 days in the refrigerator or 3 months in the freezer and add this to the dough. This extra fermentation adds a nice depth of flavour.
Spring officially came a few days ago and the robins are here! You cannot possibly see them in this tree, but they were singing their little hearts out this morning. I am sure they were lamenting the snowfall!
And Miss Sugar loves my fur coat. Can you tell which side is up? And she has had her hair cut already!