Another one of my breads pre-move.
This is a European Peasant loaf and one of my more successful loaves.
One of the difficulties I have is the slashing. I can't seem to get the slashes right and my breads always close up.
To all the breadmakers out there, are you supposed to slash pre-rise or after rise?
left: dough; right: bread
I slashed this before letting it rise for about an hour before putting it in the oven.
I like this bread.
This bread was used in:
Piedmont Marinated Eggs
Breads we've done from the book:
Artisan Deli-Style Rye Bread
Swedish Limpa Bread
European Peasant Loaf
Olive Oil Bread with Onions and Olives
Other breads we've made before:
No-Knead Bread, Two Kinds
Sesame Seed Buns
Potato Cornmeal Foccacia
Whole Wheat Challah