Still, bread

Standard
Artisan Bread - Boule

So, I finally got a pic of the bread—our second loaf from the first batch of Boule dough. Turns out we had just enough for a slightly larger loaf than yesterday. We baked it tonight, and were able to cool it a little longer than last night. Looking at the picture, I see that we could have left it in to brown a bit more. Still really good, but I almost like the hot-out-of-the-oven taste better.

We immediately made a new batch (leaving bits of the old dough in the bowl to incorporate)—this time going for the Peasant Bread recipe, which basically subs a cup of white flour with ½ cup whole wheat flour (we used whole wheat pastry flour) and ½ cup rye flour.

Here’s an adaptation of the recipe that looks good too, using even more whole wheat and rye flour:
No-Knead Multi-Grain Peasant Bread

and some tips on making sandwich bread from the same site:
No-Knead Bread Hack: Making a Sandwich Loaf Instead

Advertisements

Comments are closed.