Tomorrow I’m going to fire my last boule of my first experiment in baking bread. I’m expecting results very similar to the first three boules. Dense, crusty, good flavor, not nearly light enough. Then it will be time to let the bread dough rest (hahaha, see what I did there? I literally mean that I’m not going to bake bread right now, but I made a pun about baking!)
The reason for the break from bread (failed pun) is that mommyPrimate and I are alternating weeks on basic bread. I, on the other hand, will be doing the baking for our week’s desserts.
Last week, mommyPrimate made the olive oil cake, and these delightful apple tarts. Knowing that she’s going to totally show me up on bread, I have a big pair of shoes to fill.
I’m not sure yet, but I think I’m going to try to make a Schwarzwald Kirsch Kuchen (Black Forest Cake.) When I was about 10 years old I begged my dad for weeks to buy me one at the grocery store bakery because I thought it looked amazing and it had a badass name. Then I realized I didn’t really like the sour cherries or brandy flavors because I was a 10 year old.
It only took like, another 24 years for me to get to a point where I like cherries, although my relationship with booze has been strong for more than a decade. I think I’ll give it a try. I’ve had good luck with scratch cakes before, and I don’t see that making a cherry filling will be anything more than some basic cookery. Painting the sponge with brandy might be terrible. Or fun. Who knows. It’s definitely going to be fun to say schwarzwald kirsch kuchen repeatedly this weekend. 🙂