French Bread
Sept 7th. to 8th.

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Second rise, ready for oven to preheat. Turns out the preheat time on our oven (to 475°F) is the same as the second rise time, about 20 minutes

(08:09:2018)

Just out of the oven. Didn't get slashes deep enough.
This recipe is unique to me, as its measures are mostly by weight and not by volume. Now to redo the recipe I use for our normal bread (which is all in my head) to paper and measure by weight and not "some of's"

(08:09:2018)
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