Quote:
Originally Posted by TrustySam
Next I'm thinking of trying to make one of the artisan boules
Quote:
Originally Posted by TrustySam
Will have to keep practicing my bread-making so my bread will hopefully start turning out more like yours
Tried making a half-batch of artisan boule recipe for my second loaf of bread (ever) - as a total bread noob, the whole hot cast iron pot looked like kind of complicated, but this wound up being not so hard. The texture and taste of my loaf turned out *exactly* like the $4 baguettes they sell at
Ace Bakery Artisan Breads in Toronto - the look of the bread ... not so much
Guess the pics are the best part of these food threads, but my loaf didn't turn out very presentable lol ... this cross-section is the best I could do with what turned out:
The crust got nice and crunchy, and the inside had a nice rise, and was light and chewy, exactly as promised - it was so thrilling to have this loaf turn out tasting as good (better?) as a high-end store-bought loaf! For about 60c again
You know what else was fun about making this loaf too, was the whole science experiment feel of having that great reaction from the yeast, after mixing it with just a couple of ingredients:
Gif inside of dough rising (not my dough)
Oh, you know what pic I can show you of the bread ... it made a really nice open-faced sandwich for brunch - think I liked this scrambled egg and cheese sandwich even more than the last one! (pictured above)
Am eager to make another loaf soon! Yum yum
May try making a baguette with the dough next