I made these breads around Dec.10 and have been dying to post and thank ehanner but posting pix scares me to death. After spending hours in the past, I finally went back to Shiaoping's tutorial and I hope it works.
This bread was from ehanner's post and one of the best I have made. The crust and the ear, as you can see, was amazing. The taste was great too. I used w/w instead of the rye. The bottom crust was a little thick, the top was very nice and crumbly. Since I dont have the combo cooker or a cover big enough, I used the pan with towels and boiling water method method which was a winner too. Could the reason for the bottom crust being thick was that I baked the the first 15 min @360F instead of the usual 350F???
Beautiful breads salma. Glad to hear you were inspired by something I posted on. As a baker that is very flattering and humbling at the same time. We all want to help progress where we can.
The spring you got on the batard especially, is amazing. Great post salam, thank you for sharing.
Comments
I made these breads around Dec.10 and have been dying to post and thank ehanner but posting pix scares me to death. After spending hours in the past, I finally went back to Shiaoping's tutorial and I hope it works.
This bread was from ehanner's post and one of the best I have made. The crust and the ear, as you can see, was amazing. The taste was great too. I used w/w instead of the rye. The bottom crust was a little thick, the top was very nice and crumbly. Since I dont have the combo cooker or a cover big enough, I used the pan with towels and boiling water method method which was a winner too. Could the reason for the bottom crust being thick was that I baked the the first 15 min @360F instead of the usual 350F???
Salma
Looks like you are advancing your skills.
Paul
Not sure about this. Did you have oven thermometer?
I also had the thick & dark bottom when I used roaster pan for no-knead bread. Might try it again with baking stone and see what happens.
Beautiful breads salma. Glad to hear you were inspired by something I posted on. As a baker that is very flattering and humbling at the same time. We all want to help progress where we can.
The spring you got on the batard especially, is amazing. Great post salam, thank you for sharing.
Eric
Great Color, Crust and Crumb, Salma!