I haven't baked in quite some time. Largely that is because we have a nice local bakery within walking distance of our apartment now. But the updated site launch seemed like a good time to celebrate by baking a loaf
This is made with Anita's Organic 60/40 Bakers Blend. I had some in the house because I like it for muffins.
I followed the No-Knead Bread approach, generally. It's about 76% hydration. I made it yesterday afternoon and retarded it in the oven overnight. I pulled the dough out of the fridge around noon today, shaped it at 3, and baked it at 4 in a pot.
Not award winning but considering how long it has been, I am happy with the result.
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A perfect crumb.
Lovely bake, Floyd.
Maybe you should give up this whole cockamamie website thing and concentrate on baking for relaxation. 🙄
It is the fresh loaf perfection Floyd, nice bake. I have a bag of that Anita's that I still haven't cracked open. I'll have to give it a go in the spring when we are back from our winter vacations.
Benny
Nicely done!
Celebrate by making it the website photo for a bit.
Mry
That's exactly the type of crumb that I prefer.
Paul