Yesterday, I made this bread. Here it is, proofing in the pot. This was fermenting in the refrigerator all night.
I took it out of the fridge early this morning to bring it to room temperature. And then I baked it for 30 minutes in the Le Creuset with the cover on. Took the cover off and let it finish baking.
Looks pretty rustic, but I think it’s pretty! I put olive oil and salt on top before baking. And it brought the crust to the next level!
Yummy glutenous layers of goodness.
I am excited about my bread!
I ate some this morning with almond butter and coconut butter. I liked the coconut butter better on it; it didn’t mask the flavor of the bread so much. The bread was slightly dense with addition of whole wheat flour, but the flavor did not suffer. It was slightly sweet, with a light, crispy crust on the outside. A perfect breakfast.
My apartment still smells like baking bread. There are few smells better than this one!