This has a crunchy top, and a soft, uneven crumb. I was scared to make this for many reasons: we don't have a steam oven, the oven is super hot (460F) and I'm a total novice. But once again the Hamelman book came to the rescue, nice details, bar one. When do I add the second batch of yeast and the salt? Two huge issues. Needless to say I forgot about both. But you know what the bread still tastes like bread but needs a salty spread, topping or something to be truly tasty. It does cut a good figure though!
- ► 2009 (74)
- Baguette:s Take 2
- Caramel Pear (should have been poached figs...) Ta...
- Basque Cake
- Pain Rustique or the Beasts 1st child
- Mini Mix Tarts Cranberry, Raspberry, Pear, Ginger ...
- Sauerkraut and Munster Tart
- Cranberry and Spice Bundt
- More Tarts: Quince and Raspberry Tart
- Pear Almond Tart
- Farmers Market Beauties
- Last week of Tarts: Apple Tart
- Day One: The Beast aka my Levain
- Week 3: Tarts a mistake or two
- Week 2: Tarts
- ▼ October (14)