Friday, January 22, 2010


I shaped the twice fermented dough into a bâtard.  One other modification I made is that instead of steaming the oven from the top, I steamed from underneath.  The bottom of the crust ended up perfect, the top was still a bit dry.

The best part is that the taste was excellent!  Almost as good as the "cheating" bread with beer and vinegar in the recipe from Cook's Illustrated.  On to the Anadama bread next!

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