For my second try at a single large loaf rather than two rather flat ones, I only made two little changes: I left the dough ball substantially wetter than usual, and on a hunch I reduced the olive oil in the recipe* to barely a single glug.
And that seems to have done it.
Nice final rise, smooth top, no sign of collapse at all…
…baked all the way through – I did have to increase the bake time from 35 to about 42 minutes.
Now the test…
Lookit that…
I took as thin a slice out of the middle as I could and there’s no push-through or lacelike texture.
The acid test…
Can your bread do this?
Mine just barely can. I paid for cutting that top slice so thin – but I got the whole burger down and it never actually fell apart.
For the win!
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*I haven’t posted my bread recipe in a long time and it does tend to shift with time. For example it’s got cheap olive oil and about 15% ground wheat berries these days and I’m pretty sure that isn’t documented on the blog. Need to remember to take some pics next time and fix that.
Looks good! I look forward to seeing (and trying) the new recipe.
That looks like a nice loaf of bread!
I just got a new (new to me that is) stove with an oven that actually works. Would love to try your recipe
My bread can do that, but I’m not in a fucking high desert. I doff my cover to you, Joel!
Looks like a vast improvement over your two pan version.
If you are up for trying something different here are a couple of no knead varieties I do:
regular/slow:
https://isserfiq.blogspot.com/2013/01/no-knead-bread.html
and the quick/turbo:
https://isserfiq.blogspot.com/2015/11/easy-bread-making.html
I’d say you nailed it, that bake looks really good. I had to edge up and sniff the screen – nothing. Need to work on THAT one now. :^)
Nicely done sir.