After Mixing:
After Fermentation:
Time to cool....
At home… to be honest, it didn’t look so good, but I went ahead with my plan. Actually it cooked beautifully, it looks and smells amazing. It feels hard as a rock – it is still cooling. I’ll update after it is time to cut it open. Hopefully what Lahey says about his recipe is true, “[it] is so simple and forgiving it’s practically fool proof” (Lahey 15).
The final product was pretty good. Probably not something Panera would sell, but not too terribly far off. I am excited to try this style again.
*SSSnnniiiffff* It smells delicious! I love seeing the photographs that you took throughout your bread baking adventure.
ReplyDeleteLooks delicious to me! Are you going to continue experimenting with different bread types now that the project is over?
ReplyDeleteTyler - Thanks!
ReplyDeleteAmy - Yes. I have the tools now (mixer and the Dutch Oven) and I really want to keep trying. Especially the "No Knead" style - I think it has real potential. Also, although he calls for a 12-18 hour rise, I learned that a longer rise is okay. So if I need to start it at night and not finish it until the next day after school it is okay. There is also the issue of the yeasty flavor to deal with -- but I was pretty darn please and want to continue to tweak it!