At ten minutes to three in the morning, the city of Wells lay inert, hot and stagnant. Most of its eleven thousand people tossed restlessly; the few who couldn’t sleep at all damned the fact that there was no breeze to lift the stifling effect of the night. The heat of the Carolinas in August hung thick and heavy in the air. – John Ball, In the Heat of the Night
Sigh. Late again. I WAS going to be ontime. I really was.
I blame it on the Dog Days. Even though it isn’t Dog Days yet. It sure is hot enough though. It went up to 31C yesterday. And now, only a few hours into today, it’s still 24C. And stinkingly humid. “Stifling”… “Thick and heavy”…. Make it stop!
But enough (almost) whining, and on to the heart of the matter:
Bread Baking Babes (BBB): Yeasted Blueberry Coffee Cake
Brioche dough is so soft and silky, I look forward to making it just to enjoy the feel of it under my hands. The finished dough is so full of life it requires constant deflating duing its maturing rest in the refrigerator. […] Do not allow the dough to rise more than the number of times recommended […] or the rise will weaken the sturcture and cause the bread to be heavy.
– Rose Levy Beranbaum, The Bread Bible, p485-486
This month, Judy (Judy’s Gross Eats) chose yeasted blueberry coffee cake for the BBBabes to bake. At first, I imagined I was going to use wild yeast only.
Ha. As if. The heat and humidity got to me. It also made our wild yeast extremely unpredictable.
Happily, we still have some active dry yeast in the fridge. And beautiful wild blueberries in the freezer. I was set!
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