Tuesday, February 17

Bread-porn-of-the-day

 
Today's plump and satisfyingly sensuous loaf, fresh from the oven! Used Carmen's suggestion of melting butter on the top and then sprinling some salt over the butter about 2/3 of the way through the baking time.
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2 comments:

  1. Carmen RoseFebruary 17, 2009 at 10:39 AM

    That's a beautiful loaf! I sprinkled sea salt on mine before it went in and it had a crust that was very high and inside one HUGE air bubble. I didn't know if that was because of the salt but I think I should have waited to put it on later like you did. Awww shucks, I'll just have to try again! :)

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  2. Jane MoxeyFebruary 17, 2009 at 4:30 PM

    Luverly Loaf! I think I need to loosen up a bit with my bread baking. It's that English girls' boarding school thing in me to follow the rules. Hah --pretty silly eh? I'm very free and inventive in other culinary arts departments, but this Bread Thing for me is less intuitive. Man! What's the big deal about so few ingredients. Maybe it's the high temps and the odd way of baking inside something in such a hot oven. Heck... it beats housework! Feel the knead to go back to the NY Times recipe for a little change up from Almost No Knead recipes...But soon my new baking stone will be here and I'll be into brioche and other exotic baked artisanish recipes from the new book I bought that I haven't used yet!

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