Sunday, October 14, 2007
This is another bread from Maggie Glezer's book. The "Tom Cat" part of the name doesn't refer to any attribute of the bread, but is just the name of the bakery in Long Island City in New York. The Filone is made with semolina flour, and covered with lots of sesame seeds. As soon as I saw a picture of it, I knew that I had to try it--I have yet to try anything with semolina flour that I haven't loved. I suppose I could put semolina flour into everything, but that wouldn't be much fun. Glezer says this takes 13 hours, "with about 15 minutes of active work." I think that 15-minute estimate is extremely optimistic, but maybe when the recipe says "let rest for 5 to 10 minutes," she thinks that you can go read a chapter of War and Peace or something, instead of hanging around the kitchen watching the bread rest.
This Filone bread, like the roasted garlic bread that I made last week, made me feel like a real baker. When I sliced into it, and looked at the lovely uneven holes, I offered up a little hymn of praise to Rose Levy Beranbaum because if I hadn't made my way through her book, I would never have the confidence to take on a four-page recipe from a book called Artisan Baking. At least this bread didn't threaten to explode during baking.
I was going to use my bread steam baker, but the loaf got too big to fit under the metal cover. Now I'm going to have to get a full-size steam baker, not to mention a couche, which I don't have. But even without the recommended appurtenances, it still turned out to be a fine-looking loaf of bread.