I am sorry in advance. I have been procratinating typing up this post the whole week because there were so very many steps to this bread that I am afraid I didn’t feel like typing them up. The good news is its from this book, written by Mr. Reinhart, aka the bread genious of our time (dubbed by me).
While I picked this one just particularly for a few recipes that needed a nice crusty loaf and it most certainly served its purpose, I believe I am at a turning point. A point which I absolutely need a baking stone. This bread would have been a million times better had I not just used a sheet tray.
Despite the crispy exterior and color and well general look of the loaf, it was quite satisfying in flavor. It has a bit of rye flour which gives it a grainy hearty texture that I like. It was also fun to make a loaf that requires so much time and effort. It is all about the anticipation.
A ricotta and parsley pesto topped with mushrooms