Monday, July 26, 2010

Artisan Bread 2

Today, I came home from work and "gluten cloaked" the bread. Then let it rest for 40 minutes and then stuck it in the oven for 35 minutes.

Here is the final product!

The Classic Boule.

It was steamy, chewy and had a thin crispy crust all around it.

Looks pretty decent for someone who has never made a loaf of bread except for banana and beer breads, which are your classic stir and pour in loaf pan breads.

Next adventure: The Baguette.

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