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| City Bread |
As I
mentioned, I made some more
city bread this weekend. I did not make the same mistakes this time, but the crumb still wasn't perfect. I also let the bread sit for 2 hours before cutting into it. The flavor still did not mature as much as I would like until about 5 hours.
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| Spiral Scoring |
I also probably should have left it to brown a little longer. However, the internal temperature was 212 degrees F and the crust sang beautifully when I removed it from the oven.
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| Yum! |
I also increased the amount of whole wheat from the original recipe. It was 2:3 ratio whole wheat to bread flour.
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| The ears did not bloom enough, sadly |
I doubled the recipe and made a second loaf. It was a batard-- sort of. I don't have a batard basket, so I line a loaf pan with a floured cloth. It came out reasonably well this time, but we have a lot of bread around so I am going to freeze it.
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| Batard |
The bread is about 82% hydration which is an awful lot. I am not great at working with it, so the crumb is not perfect. However, it is soft and moist but still light.
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| Crumb |
There was actually some better crumb on the inside, but I did not have a camera with me at the time.
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| We ate about 3/4 of the bread. |
We decanted a bottle of wine for three hours before drinking it. it was lovely.
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| Girls in the Vinyard, Cabernet Sauvignon 2005 |
We set out a splendid picnic with one of the last cucumbers from the garden.
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| Picnic |
Great episode of Downton Abbey. More next week.
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