Well the family hit the road this morning and I've been making bread ever since I finished cleaning up. I have friends coming over for a "bread tasting" tonight. (Well some think they're just coming for a drink) So I decided ahead of time I would make two types of bread, neither of them sandwich loaves. I made Cuban bread and am also revisiting the no knead bread. And just to be safe, I bought a baguette as back up!
The Cuban bread is done, so I'll focus on that one. It's a really fast bread. Superquick rise, supposedly only 15 mins from knead to shaping. It took me a little longer than that, but still only about 25. It actually does it's 2nd rise in the oven as it warms up from cold.
This was my first time working with water/steam in pursuit of a chewier/crustier crust. This recipe called for brushing with water before going into the oven and then also having a pan of water below while it baked. Produced pretty loaves with a very dark crust. Sadly I missed the part where it said to grease the sheet or use parchment. So the bottom adhered VERY strongly to the baking sheet and I could get it off to cool. I had to scrape them off after they had cooled. So no nice crusty bottom after that. But the top stayed pretty crusty and is also somewhat chewy. I wonder how much that problem affected the loaf overall...
We'll see how it compares to the no knead once we have the bread tasting!
Btw - if anyone knows how to move photos to later in a post using a Mac, please let me know. User error i'm sure!
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