Every now and then you discover something surprising in ordinary things. This weekend I started making Rosemary-Olive Oil Bread from Nancy Silverton's Breads from the La Brea Bakery. When I was ready to shape the boules, I decided to reread the description since that step never seemed to work right. In the past, I'd assumed the boule (French for ball) was rolled like a ball of clay. But the directions are clearly refering to a horizontal, twisting motion. I couldn't understand how this was going to work, but this morning I tried it.
Needless to say, the twisting technique worked beautifully. And the bread is delicious.
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