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Home > posts > 2020 > 12 > 2020-12-12_Bread.html
Rustic Bread
/posts/2020/12/2020-12-12_Bread.html
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I made Rose Levy Beranbaum's Basic Hearth Bread[@rev]. I was trying to figure out how to juggle the sponge and the mixer bowl and decided to actually prep it the day before and do the overnight.
Because the kitchen is cold, I let it sit out for about 1.5 hours before going in the fridge. Also,
The next morning, around 9:00, I did the rest of the recipe. It was cold in the house so for the first rise today, I turned on the oven and let it warm up a bit, then turned it off and let the bread rise there. That worked well (maybe too well?). Anyway, I did the second rise but it (a) went fast and (b) I was doing the biscotti[@rev] so after it had gotten pretty big, I put it in the fridge. And then took it out about 30 min before shaping it.
I debated how to interpret the directions for the oven and decided to do the following:
I was worried that it would burn that close on to the baking steel but it seemed fine as you can see in the photo below.
When I rotated it, I also added more ice figuring it is so dry in ABQ.
I didn't make any altitude changes figuring I could use this as a baseline
It came out pretty good. Very substantial crust but the inside was maybe a bit too soft and with too small of bubbles. Not bad for sure but room for improvement. I need to research what to do differently.
