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This morning’s bake in an enameled steel Granite ware pan. This is a larger loaf than previously posted, it’s 500g., 95% bread flour, 5% rye. Baked directly from fridge in a room temperature pan @440* for 25 minutes, cover removed, reduced to 425* for 15- minutes.
This morning’s bake in an enameled steel pan. This is a larger loaf than previously posted, it’s 500g., 95% bread flour, 5% rye. Baked directly from fridge in a room temperature pan @440* for 25 minutes, cover removed, reduced to 425* for 15- minutes.
