Several different recipes for this bread seem to be popping up like spring weeds. Reading this makes my mouth water. Several years ago, I made a sourdough sponge. The bread was truly delicious, but I could never achieve the lightness of a commercially baked bread. The stumbling block was my lack of a $10,000 steam injecting professional oven.
Now along comes an answer to my dreams, perhaps. Looking at the video, I'm still not too sure about the bread. The crumb appears to be not evenly distributed throughout the bread. The yeasty holes near the sides are much larger than in the middle. However, I'm game.
If you'd like to try for some good, chewy bread, please share the experience.
3 comments:
He says even a 4 year old can make it... perhaps Emma and I should try.
Is it safe to put Pyrex in a 500 degree oven?
Yes, it's safe to use pyrex that high. However, I believe I'd use 450 degrees instead. But,the whole point of using a dutch oven, or Le Creuset type dish is because of the iron in them. These pots will hold the heat and moisture better than a pyrex dish.
that bread looks yummy. maybe i'll give it a shot once i've mastered the whole wheat bread. :)
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