The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Supercrumb

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Abelbreadgallery's picture
Abelbreadgallery

Supercrumb

80% bread flour, 20% french T110, 72% water, 2,2% salt, 0,3% instant yeast. 5 hours bulk fermentation, 1h15 final proof.

Abel Sierra

www.breadgallery.wordpress.com

isand66's picture
isand66

Looks like you just need a good olive oil, some roasted red peppers and cheese and you are all set!

Nice baking.

Ian

Mebake's picture
Mebake

Lovely one, Abel!

Abelbreadgallery's picture
Abelbreadgallery

Thank you. This is a loaf I usually prepare when I'm gonna eat any saucy meal. In fact I'm thinking about preparing again on tuesday for the Christmas table, to eat with biscayenne cod and red peppers filled with oxtail meat.