This is the half of dough I saved from yesterdays Basic Italian Loaf...I put it in the frig. overnite and shaped it while slightly cool. Gave it my rolled in the soft floured linen for final proofing...which helps me to achieve a rounder loaf! It was then placed under my steaming pan and given a 5 second burst of steam. The oven stone and lid were preheated 500F. Placed the loaf in and turned down to 485 for 30mins...lid removed and continued to bake aprox. another 5-10 min. till nicely browned.
Snug as a Bug!
Rolled out onto a flat cookie sheet with parchment paper a little underproofed!
Just out of the oven and doing a little singing!
Got some nice Cracks!
What a difference from yesterday's loaf baked in the La Cloche!! Plus the added flavor from and overnite in the frig.!
I was happy with the crumb and crust!
Sylvia
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Very nice even scoring on the loaf!
Hello rhag, Thank you for the nice compliment! I think my scoring has improved a little....I try not to take it serious....It's so darn fun doing those slashes! Kind of reminds of those Zorro movies :-)
Sylvia
That's all I can say! mattie
Hi mattie, Thank you for the nice compliment!
Sylvia
I like the crust even better than yesterdays bake. Was the taste still Italian like or did it get sour?
Eric
Hi Eric, Thank you, Mike and I thought it a little tastier than yesterdays! I need to keep those u's in February :-)) !! The flavor was very good and I didn't notice any sour or acidic taste. Sure beats that hot out the bakery store stuff by a long shot!!
Sylvia
Beautiful crust and scoring! It LOOKS tastier too. Amazing that they are the same dough, what a difference technique makes.
Hi MD, Thank you for the nice compliment...It was fun seeing the difference...I think the biggest change was in the crust! All in all we enjoyed both loaves.
Sylvia
Hi, Sylvia.
That loaf looks wonderful!
Zorro's got nothin' on you.
David
Hi David
I may not have his mark...But I have his Horse!! : )) ... Thanks for the nice compliment!
Sylvia