Ok, I'm not saying I didn't have some serious issues making my first bread at home, using my own oven and levain (the beast). What I am saying is it's not bad, not at all. 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!
6 comments:
It looks delicious! I have never made bread before, but posts like this one are convincing me that I am missing out.
this is great, I m not a big fan of bread making since mine always end up rock hard :) yours are perfect.
Anything above 425 scares me. I'm chicken, but it could be that something always manages to be in the oven to smoke and set fire alarms off, even when there doesn't seem to be anything in there... But if it means good bread?
Perhaps I should meditate on my sauerkraut/hot oven fears...
wow look fantastic ...rustic country bread,,,just add some freshly churned butter and eat it all
http://ricocoffeeshop.blogspot.com
looks fantastic! i'm going to have to get this book!
As far as I understood your starter is quite young. Well, I think you have got a very good result with this bread... it looks wonderful especially the spongy crump.
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