Aesthetically, the beautiful pics by susanfnp, zolablue and tons of other Freshloafies are something I aim to perfect. The gel-like glisten is a hallmark. These loaves taste wonderful with antipasto, quality olive oil, cracked pepper, cured meats & aged cheese. Fortunately or unfortunately, we don't eat that way very often in our home!
I was just wondering if all our X-Treme bakers always bake for technical scores of 10 or if they enjoy their breads once in a while without open crumb. Toast you can slather with butter and peanut butter, loaded sandwiches, PB & J? Does anyone ever eat a Fluffernutter? The white bread loaf (I'm sorry, I forgot who posted it) would be perfect for a toasted Fluffernutter!