..I used my mixer, was a little heavy on the flour, and baked it the same day. Still it rose beautifully in the first proofing, and baked nicely, and even though may have been a bit heavier than it might have been had I followed all directions, it tasted good. One of the nice features of this bread is the very crispy crust. You lay an empty metal pan on the bottom rack of the oven when pre-heating and then when you put the bread in to bake you pour a cup or two of water in the hot pan to steam while the bread is baking. I know from working in a bakery for many years that this makes a nice crust, but I had never used this technique at home before. The recipe makes 4 loaves about the size of a very large honeydew melon.
Since making this first batch, I did a bit more reading about this particular type of bread and they all say to leave (at least) overnight in the refrigerator, for best taste.
You can even cut off just one loaf and leave the remainder to bake a fresh loaf daily. It seems to me it is very similar to what we called "batter bread" years ago. There is a book available with recipes for many different types of this bread. I hope to borrow it from the library today and possibly buy myself a copy if I like it well enough. I am interested in making a whole grain bread like this.
Here is the recipe I used.
is the link to the book.
While we are on the subject of food...here is a pic of the breakfast I made for Mr. O and I before leaving him for a week and a half.
Just make your favourite blueberry pancakes
and a dollop of this
(the absolute best tasting yogurt on the market, tart and lemon-y and thick like whipped cream)
Add a drizzle of yummy New Brunswick Maple syrup and here is breakfast!
I am thinking it may be time for a repeat.
Bon Appétit !