March 28, 2020 - 6:38pm
Maltese bread
Lightly enriched, low hydration. Crusty on the outside with a tight crumb on the inside to sop up the sauce.
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Maltese bread
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
I can imagine the inside. Would you be able to share the recipe? I'm not familiar with this bread and would love to make it.
Thank you friend for reminding me of this old song from my childhood.
Montego Bay
A predictable result, that is what, attention to detail, accurate measurements and a set procedure in a controlled environment will achieve! I actually live steamed a baking lesson on FB for friends and family yesterday. (It was a mess) However, I am resolute to persevere and prefect my cooking lesson videos. I am thinking prerecorded and editable for now...Smile.
very curious about your recipe. Please?
I posted the recipe, with the crumb shots. Let me know if you can't see it.
...dramatic! You tease!
-Mini
However, I am not sure if you saw the formula or not. Very easy, great beginner bread, that will yield a very nice result!
Your “footballs” are beautiful!
They look like they might be good “give away loaves” for the neighbors.
How would you describe the flavor?
How long before staling?
You do realize that describing flavor is a complex matter. What can I say about the flavor and texture? I can most defiantly state that there is no yeasty after taste and the crumb is delicate with a nice mouth feel. I have not made this bread in quite a while. As I have been concentrating my efforts on wild yeast. I bought this loaf back for an encore to do a easy, "doable" bread baking lesson for my family and friends, as a diversion from the sickness around us. To answer your question, I can't see it staying fresh much longer than 5 or so days.
Nice, the crumb looks so tender. Yes it would be a great vehicle for soaking up a delicious sauce.
Benny
Use common sense my friend and lets all get pasted this nightmare!
Did you use a baking stone?
I used a baking steel. 3/8th inch thick.