This week's bread from The Bread Bible is the Basic Hearth Bread. It involves a short fermentation on the sponge, then a quick 3 hour rise with a little folding and shaping in between.
I like this bread, it has a nice crust, and a chewy but light interior. I think another 2 minutes in the oven would have been better for the crust, but it was a perfect golden brown so I took it out. It is a mild flavored bread, good for just about anything. My husband said it was European in texture...
Oh yeah, I got to hear the crackling again when it came out of the oven :) I think I'm getting better at this bread thing.
9 hours ago