1.5.14 - Made this bread for bruschetta. I completely forgot to add salt, but I still have high hopes for it! It just came out of the oven, and the loaves are HUGE! I usually can't get this much rise out of bread. (All rises were done in an oven that had baked muffins not too long before.)
Coat with oil, place in a bowl, cover and let rise until doubled. INSTEAD OF KNEADING THE LIVING TAR OUT OF THE DOUGH, gently but firmly smoosh the dough out, fold in thirds and press with your palm, fold in thirds and press, fold in thirds and press. Form a ball, coat, cover, and let rise again. Divide into two or three loaves (we prefer two larger loaves), fold and press again and shape for final rise. Score the loaves, spritz 'em with water, and slide 'em on into the oven. Pour some water into a preheated pan under the loaves for steam and quickly shut the door (no need for opening and spritzing!). A baking stone REALLY helps with the crust texture. I also love using those perforated "professional" loaf pans (sans cornmeal, of course).
First rise: 1 hr in oven with only light on
Second rise: 30 min, same conditions
Loaf rise: 30 min, same conditions
Then preheat oven and bake at 450F for approx. 20 min.
Was this review helpful?
1 user found this review helpful
1.5.14 - Made this bread for bruschetta. I completely forgot to add salt, but I still have...