Really good, I think it was my best loaf so far. Had some fresh out of the oven with peanut butter and homemade raspberry jam. Tonight I’ll be having the rest with butter and a pasta dinner.
You’ll have some loaves that just turn out weird, but I have yet to have one that didnt taste good.
I also recommend toasting some sesame seeds for the top crust. I was kind of amazed how much flavor that adds when they’re freshly toasted.
One more point to add - a lot of people like to let their dough ferment in the fridge for a day or five. I personally aim for around two days. Another simple thing that adds a bunch of flavor.
Really good, I think it was my best loaf so far. Had some fresh out of the oven with peanut butter and homemade raspberry jam. Tonight I’ll be having the rest with butter and a pasta dinner.
Excellent!
You’ll have some loaves that just turn out weird, but I have yet to have one that didnt taste good.
I also recommend toasting some sesame seeds for the top crust. I was kind of amazed how much flavor that adds when they’re freshly toasted.
One more point to add - a lot of people like to let their dough ferment in the fridge for a day or five. I personally aim for around two days. Another simple thing that adds a bunch of flavor.
Last tip is going to be so hard for me, because I want bread in my mouth asap. The proofing is already the hardest hard! Haha
I make double batches, and am trying to get to where there is always some dough fermenting in the fridge.
i let half sit in the fridge overnight. really punches it up.