Dienstag, 14. Januar 2014

TWD: Country Bread

Oh, long time no baking... I missed the re-wind but now I am back on track!

To make it short: This Country Bread is good, but I am not sure if it is worth the procedure. It is really not difficult at all - but it needs three rising/resting periods and is thereby in my view more time consuming than many other breads.

I like the taste but would definitely recommend to use a bit more salt and/or spices. Like that, it is a bit odd.What is excellent is the dense crust, if you like that.

I tried to put a small braid around the loaf but it did not really work out :-)

For the recipe, have a look at pp. 136/137 in Dorie Greenspans book

Kommentare:

  1. Yes it is definitely time consuming. The dough kind of slumps. I was worried that mine was too flat, but thank god for the oven rise!

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  2. It is a time consuming recipe. I liked it because I've never made a bread that had such a crackly crust! I thought that was amazing to hear it cracking when I took it out of the oven.

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  3. I love a crunchy chewy bread. And this one definitely fit the bill.

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  4. I did like crust of this bread. All-around it was a good bread, though I was expecting a bit more of a sourdough taste. It tasted more like your typical wheat bread.

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  5. I think the braid around your loaf looks great. It creates a nice pattern.
    We loved it and hope the next bread will bring you more satisfaction.

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