Same Basic Italian /Different
This is the half of dough I saved from yesterdays Basic Italian Loaf...I put it in the frig. overnite and shaped it while slightly cool. Gave it my rolled in the soft floured linen for final proofing...which helps me to achieve a rounder loaf! It was then placed under my steaming pan and given a 5 second burst of steam. The oven stone and lid were preheated 500F. Placed the loaf in and turned down to 485 for 30mins...lid removed and continued to bake aprox. another 5-10 min. till nicely browned.
Snug as a Bug!
Rolled out onto a flat cookie sheet with parchment paper a little underproofed!
Just out of the oven and doing a little singing!
Got some nice Cracks!
What a difference from yesterday's loaf baked in the La Cloche!! Plus the added flavor from and overnite in the frig.!
I was happy with the crumb and crust!