It turned out rather well even though I subbed a third of the flour with rustic bread flour. The proofing was phenomenal. Made sure to have the dough quite soft, and brushed/spritzed with water every 3 or 4 minutes three times at the beginning of baking. I halved the recipe, so it took the three joined rounds on 32 minutes to be done. I laid it on a baking-paper-lined, semolina-sprinkled big round cake tin. The temperature I set was between 220 and 210 degrees Celsius, watching to make sure the top didn't get too dark. It turned out a lovely medium brown. Thanks for all the tips, fellow ARers. ^_^
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It turned out rather well even though I subbed a third of the flour with rustic bread flour....