This bread is the complete opposite of yesterday's bread. It gets it's name from, you guessed it, it's zeppelin shape. While this bread is baking, the recipe calls for brushing the loaves with a salt-water solution. This gives the bread such a good crust, but I think there was way too much salt in it which is why there are so many white salt deposits on each loaf. If I make it again (which I will for other reasons) the I would definitely cut the salt back a lot.
This bread actually took forever to make. The reason for this is because it actually has a starter you need to let sit for 3 hours before hand. This picture shows what it looks like once it's done. You then take that and mix in more flour and ingredients and go from there to make the actual loaves. Unlike sourdough starters, or sponges, you didn't have to let this guy ferment for days. It definitely smelled fermented though.
This bread is a great hard bread. Not hard meaning crunchy and dry, but hard like a baguette. It's got a very good, although a little extra salty, crust and a great spongy middle. It is excellent when broiled and holds it's shape well when dunked in some soup. This recipe actually also calls for a can of ashes from a fireplace or barbecue to be in the oven when you bake it, which is why I want to make it again during the summer when I actually have some ashes to bake with. I'm looking forward to making this great bread again!
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