I made the bread, following the directions to a T, this past Saturday and was not pleased with the results. It was not the shape of the final loaves that I had a problem with, I was disappointed that my loaves looked like poor little sickly albino's. Being the crazy anal perfectionist that I am I decided that I would devote yet another whole day to this challenge and try the recipe again. So Sunday morning I woke up bright and early, watched the PBS video of this bread being made and decided to attack the recipe differently.
The second time around I made a few slight modifications:
- I placed the formed dough on my stones and did not bother with flipping the dough from the canvas.
- I also decided to mist my dough with oil instead of water. The water just did not give me the effect I was going for and I thought it was strange to open the oven door so many times. Right before I placed the bread in the oven I misted it with oil and then misted it again 5 minutes into the baking process.
- The last and final change that I made was to throw some water into the bottom of the oven to create steam. I did this right before I put the dough in the oven and also when I was misting the dough with oil for the second time.
This bread was a tad salty tasting, which is understandable since it has as much salt as it does yeast, but it still had an amazing flavor and texture.
The recipe is pretty long, 13 pages when printed out, so please refer to Mary's blog for the full version of the recipe. Also please check out the Daring Bakers blogroll to see all of the other wonderful Daring Bakers's loaves of bread.
How dare me, I almost forgot to share the comparison pictures of my sickly little albino loaves to my golden brown beauties.
Seeeeee, I told you they were albino. :)