After last Monday’s bread fail, I should probably share a successful baking episode. This is my favorite bread to make. It takes some planning, because it has to rise for at least 18 hours (at least in my cold house) and then another two, but if you make it in the morning and then bake it the next day, it works perfectly.
I follow this recipe. To the letter. Here’s the play-by-play.
Yeast in the bowl-
With all the flour and salt (I use 1/2 WW and 1/2 UB White)-
Mixed and risen-
Folded and rested-
After the final rise-
Baked to perfection-
I forgot to score the bread, so it cracked, but let me tell you, it still tastes wonderful!