Crusty "Country" Style Loaf

All about bread

Postby wheels » Sun Apr 18, 2010 10:31 pm

I'm working on a new sour-dough at the moment - there's no doubt that it makes for a better bread. However, the art is making it without it tasting like sweaty socks.

I've done one before to show that sour-dough doesn't have to be 'sour', but I now need to do one where it fits my lifestyle.

I'll report back in due course.

Phil
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Postby JollyJohn » Mon Jul 26, 2010 10:08 am

I seem to remember in the dim and distant past, that putting a tea towel over the loaf on removal from the oven, while it cools, produces a soft crust loaf.

John.
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Postby wheels » Mon Jul 26, 2010 12:54 pm

That's one way John. Using fat/oil in the dough or cooking at a lower temperature (as in my soft rolls) are others.

Phil
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Postby skltex » Thu Sep 02, 2010 12:15 pm

This is the bread you are looking for.
http://www.kingarthurflour.com/recipes/ ... s/i-recipe
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Postby wheels » Thu Sep 02, 2010 2:42 pm

Welcome skltex. :D

That looks like a great recipe.

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