Fresh from the oven, but did I OVERBAKE it??? Thanks Dan for the recipe and advise. Hopefully, the crumb will
Jon, nice loaf. People have different tastes, and also preferences for what they want their bread to look for. Many of us feel you get a much better flavor with the deep browns that show on your loaf. My wife may say it is burned, but I think it looks great, and will taste much better than if you took it out while the crust was much lighter.
You are absoutely right. We all have difference taste and preference. I guess I find out later when and cut it and have a taste. Fortunately, I had put a foil on top of the loaf during the last 10 minutes of baking. The loaf is still left to be cool. Please send my regards to your mrs!
It was tough cutting this loaf, the crust is thick and crispy, anyone can enlighten me on why?
My preference is a dark loaf, but to many it is burnt. Personally, I like the bake. But it looks to me like your oven may have been too hot. Ovens are like people, they are all different in small ways. IMO, the crust looks a little thick. If you look close you can see where the brown color continues somewhat deep into the loaf. I think that indicates too much heat, maybe too much time.
If you prefer a less chewy crumb and a little softer crust, try this. Bake 20 minutes covered @ 465F and then 425F confection (if available) uncovered for 10 additional minutes. Test your bread after that for color and done ness. That was dabrownman’s advice to me, and I really liked the results.
You are blessed with “the touch”. At your stage in baking, you are excelling.
Yes I prefer a softer crumb over a chewy one. Will incorporate your advise into my next bake. Once again, thank you Dan for your kind compliments. Wish me luck on my baguette, going to start the shaping stage now.
It is Father's Day here in Singapore on a wonderful Sunday. So guys, I wish all of you HAPPY FATHER'S DAY! Have a gorgeous day with your kids (big or small) and family.