New recipe, inspired by the bake-off at sourdough.com. Really good, reminiscent of Italian woodfired (which is what it’s supposed to be reminiscent of, I guess). The crumb is very chewy, and the crust has stayed hard, but the dough was really wet and hard to handle!
My friend Jules asked me to find her a Cuban bread recipe. Never having had it before, I was flying a bit blind, but it was a fun process. This is a light, crispy loaf enriched with LARD! I was very happy with this – it’s delicious! 🙂
Tried a new technique today, and was delighted with the results. Using my standard dough, I made smallish balls, which I dipped in poppyseeds. I then placed each ball on a sheet of Bake, covered it with greased clingfilm, and let it rise a second time. The dough was then squashed very flat and baked in a very hot oven on a pizza stone for about 15 minutes, then eaten hot. The results were delicious!