This bread gets it's name from when Bernard Clayton won a state fair back in the 50's with this French bread. It's a lot flatter than the other loaves I've made so far, but I think that might be my fault for letting it rise for too long. This bread still tastes delicious though, and that's all due to the amazing steamed crust. Steaming the bread gives it s nice chewy texture, while still being a bit crisp. It's such a game changer it's insane. I don't know why every bread recipe doesn't use steam for the crust. Maybe more complex breads don't benefit as much from it as these simple breads. That would be something worth checking into for the long haul. We only have a few French and Italian breads left, but they've all been so delicious!
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