I’ve had this recipe for Italian peasant bread bookmarked for about a year now, finally got round to trying it. Added a topping before the final lidless crusting blast.
I think the professor’s flour-to-water ratios are off, or he’s using a different kind of flour: 2:1 is pretty much liquid, doesn’t come away from the bowl. I erred on the side of sticking to the numbers rather than tweaking until it did.
Came out deliciously crispy and super soft, but quite dense in the middle. Next time I’ll keep adding flour till it’s a bit more solid, probably skip the fold-twice step, and leave it to prove in the same pan it’s going to be baked in.
Bread is the most satisfying thing to make. I will definitely die from it.
Made from a frozen portion of the dough for Loaf 1, thawed out and baked. Curious success! Wasn’t sure it would survive the chill, but it rose as it thawed out, and then proved more or less as it should.
Same consistency as the last one, so I floured it heavily before proving. The last loaf seemed to deflate when I reshaped it for baking, so for this one I tried just leaving it in the pot and putting it straight in. You’re supposed to pre-heat the pot, but I still got the amazing crust I was after.
Also added 15 minutes to the lid-off baking time, as planned. Definitely a good idea. This is not a bread you can eat quietly, but it’s a hugely satisfying crunch. I think that’s also why the middle is much lighter and fluffier.