Bready, not sticky!
Needed bread in a hurry for last night’s supper, and luckily I had some dough left over from the breadsticks I made on Sunday evening!
So I quickly whipped it up into a boule shape, let it rise for an hour or so, and baked it at 460 with as much steam as I could muster. It started to get very dark (even with just a couple of tbsp of oil!), so I tented it with tinfoil.
What was incredible to me was the amazingly cracked crust on this bread! I have been trying for months to achieve this effect, and here it happened almost entirely by lucky accident. See? Lovely!
The bread was fairly dense, not artisany at all. Almost the texture of a deli rye bread… because it was so highly kneaded, I guess. But it was VERY well-risen, completely cooked through, and absolutely delicious.
A neighbour stopped in and we invited her to stay for supper.
Neighbour: “Why are you taking pictures of the bread?” (bit of a pause while neighbour washed and came and ate a bite) “Well, it’s delicious, anyway.”
Mmm… I think we will have breadsticks bread again some day!
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