So my experiments have been yielding consistent and pleasing results. The last two loaves I’ve made have weighed in at 1100g, which I think really is a good size for my glass loaf pan.
I’ve graduated to using the other glass loaf pan in the oven full-time to get a GREAT rise. I’m still working on the timing of it all, but the bread seems to be almost forgiving.
The crumb is fairly light, has good crannies and very flavorful due to an overnight bulk ferment. I’ve added a little bit of oil to extend the shelf life of the loaf, since it’s quite a bit of bread for just two people – though, honestly, left to my own devices, I could probably eat that whole thing. By myself.
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