… bakes by Lechem and leslieruf presented a personal challenge, so midweek I retrieved my aging AYW from the depths of the fridge, fed it a fresh apple and tried my hand at Hamelman’s recipe this weekend. These pictures tell half the story, and the second half will follow with a crumb shot tomorrow – my first slice will be a celebration of SA’s victory over England at rugby this evening! At first blush the raisins look a bit sun burnt notwithstanding a bake at 230C with protective stainless steel lid for the first 15 minutes followed by the balance of time at 220C.
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WOW!
Enjoy it!
Carole
Can't wait to see the inside.
Looks really good!
And I'm working on another recipe at the moment. However after seeing your Swiss Farmhouse Bread I'm sorry it isn't going to be this recipe.
Lovely!
The teacher hindered by the student…
I slice and freeze then really really enjoy this as a treat bread. look forward to the crumb shot!
great bake Portus ?
Leslie
That is an amazing loaf! Mine turned to bricks in the past. I will have to try this again one day.
Crumb shot below, with the LHS white patch suggesting the pecan nut crumbs did not get fully broadcast throughout the dough!
You really know how to impress a gal!
Lovely.
Beautiful Sunday morning bread. Enjoy it!
Carole
it is tricky mixing the nuts in, but I reckon it is still an awesome bake! well done.... enjoy!!!
Leslie