Italian peasant bread in brotforms
This is the first time I have attempted to proof and shape my Italian peasant bread in brotforms. I have made these loaves many times before but have always shaped them on my couche. These are the second loaves I have attempted to score. I did two loaves of sourdough last week and posted those on the site. The recipe I use comes from Bernard Clayton's 1973 edition, The Complete Book of Breads. The crust came out nicely chewy and the crumb was excellent being silky smooth. This is also the first time I used Caputo 00 flour instead of KAF unbleached bread flour. The difference was amazing in texture; nothing against KAF which I will be using in my other breads. My wife was very impressed.