I made this as is without the herbs because I just wanted plain, crusty bread. I also formed my dough into a log as best as I could and baked it that way with a little ramekin filled with water for steam, just to make sure the crust got crisp! My bread came out with a nice, crunchy, crust but aside from the crust I was really dissapointed with this bread. It was way, way, way too salty... 1t of salt would have been plenty... even 1 1/4t would have been better. And the yeast taste was completely over powering. It tasted the way beer smells to me, only stronger. I love yeast breads and artisan style ones have always been my favorite, but I think there really is too much yeast in this recipe for it to sit as long as it does... I had really high hopes for this recipe but unfortunately It was a waste of my ingredients and especially my time.
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I made this as is without the herbs because I just wanted plain, crusty bread. I also formed...