The just baked boule in the Dutch oven
I haven't baked artisan loaves in a little while because 1) I was out of my favorite go-to, never-fail, must-have yeast, and 2) it's been so hot and humid I didn't want to leave my oven on 500°F for over an hour.
But Friday felt like a baking day. Actually, Thursday felt like a baking day and Friday like an eating day, because I have to start almost 48 hours before. But the end result was a lovely golden boule with a crisp crackle to the crust as it cooled. And a tantalizing taste on the tongue when tested (forgive the excessive alliteration, but I think you get the picture ;-).
Cooling its heels
(oh, haha, that's pretty funny; the crusty ends of the loaf are called heels,
so it's an almost literal phrase in this case; what a good pun!)
Beautiful! May I have your recipe? And, I love the descriptive-ness. It allows me to taste it as I read! :-) Drooling as I type!
ReplyDeleteLooks tasty :) I'd love the recipe too. I made the homemade ginger ale, it has a bit of a yeasty taste, but that was before refrigerating, so it'll probably mellow out.
ReplyDelete