This bread was interesting for a few reasons. The first was that it was the toughest dough I've ever worked with. I could barely knead it by hand and the Kitchen Aid wasn't cutting it either. So I just divided it into two smaller balls and kneaded each of them separately . Problem solved!
The other interesting thing was that it only rises once before baking, and to rise it you put it in a cold oven, crank the temp. up to 400 ℉ for a minute, then turn the oven off and leave the bread in there for 30 minutes (hence the name). This bread used two packets of yeast which I suppose is used to compensate for the much shorter proofing times.
I also baked it at 400℉ which I thought it a little hot for some bread, but like I said before, this is one tough loaf.
It came out a little brown, I may have left it in the oven a little too long, but that's okay! The crust was very good: not really hard but still had a little crunch. It was a pretty tough bread, as to be expected from that dough, but that's not a bad thing at all. It reminds me of French bread in a lot of ways. Just taller and more condensed. Overall I'd give it a thumbs up on the white bread scale.
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