DON"T make this bread if you are truly set on a sourdough flavor. DO make this bread if you want a delicious slice of heaven. The bread has a wonderful texture, soft crust and delightful flavor. I used all bread flour, mixed in my kitchenaid, kneaded, raised (twice), then baked in a covered clay casserole. I preheated my clay for 1/2 hour in a 450* oven, then placed my loaf on parchment paper and used it to gently lift my loaf into the hot vessel. I baked in 450* oven covered for 35 minutes, then uncovered for 10-15 minutes or until the internal temperature reaches 190* IMPORTANT--Let your loaf rest for 1-2 hours before cutting into it. If not, the steam escapes your loaf leaving you with a dried out mass of dough. If my bread lasts tonight--what am talking about--ha. Not a problem; I'll just throw together another loaf tomorrow. It's that easy!
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DON"T make this bread if you are truly set on a sourdough flavor. DO make this bread if you...