October 24, 2010 - 6:01am
my quest: how was this bread made?
I have what I consider to be a quest. Here is what I consider to be the "perfect" bread:
I saw it and "fell in love" with it. I would very much like to know how to make this loaf at home - if that's at all possible.
When TWC supported newsgroups, Barry Harmon said this was made with a cloche. So I bought 2 (round and oblong). Since then I have achieved some success with a really crispy and chewy crust - much as I now suspect this bread has.
However, I need a recipe for making the crust turn out as it appears here. My latest success was the pair of "twins":
crust 1
crust 2
crumb 1
crumb 2
crumb 3
bottom
Any help with information about this bread would be appreciated.
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It's not rustic Italian bread. Being raised in an Italian-American family I would know. I think though that the "No-Knead Bread" from the NYT video page is as close to an Italian bread as I have ever made. But my crust was better - more crunch, thicker, and, for the big one, more flavor in the crust.
Thanks anyway.
-ld (Ecc. 9:1-4)