Bernard Clayton's New Complete Book of Breads . It starts with the whisking of two egg whites until they are stiff. I wasn't quite sure what it meant by this - I know there are soft and medium peaks - stiff peaks? Sure, why not. It's pretty cool that egg whites, after having the hell whisked out of them, can take this form.
These need to proof and double in size again for about another hour.
Recipe courtesy of Food Network Magazine. I like using ground turkey as a ground beef substitute. It's easier on my tummy.
I like this method better anyway - I put a nice sear on the meatballs before cooking them in the sauce. It cooks therm through a bit and adds a nice flavor and texture in the end.
So far so good, looks pretty nice inside. Nice weight (not a brick).
The bread turned out pretty well for a first crack. The bread had a nice texture inside but it tasted merely like a plain white bread, and the outer crust wasn't crusty enough for a baguette. The sesame seeds and corn meal bits were a big turn off as well. I won't use those again on my next attempt. I think next time I'll use the bread flour as the recipe indicates, and I'll let it bake a little longer as well.