Very cool! My starter does not produce very acidic breads, but I am very pleased with the flavor results. The depth of flavor is wonderful----the loaves come out with a hint of wheaty nutty sweetness, mahogany reddish blistery crust and great aroma. I've given up on trying to inject steam in any shape or form---I just lose way too much heat and the crust still softens. So I brush the loaves with a small amount of olive oil(I know, it's against the norm, but it's just bread for the family and it seems to work) and pop them in the oven. I get better results from this than spritzing the loaves with water(plus the extra flavor on the crust is yummy).
post #31 of 37
4/23/03 at 8:20am