Second large-loaf bake attempt: I think we got’er.

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!

*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.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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6 Responses to Second large-loaf bake attempt: I think we got’er.

  1. jabrwok says:

    Looks good! I look forward to seeing (and trying) the new recipe.

  2. Judy says:

    That looks like a nice loaf of bread!

  3. Wayne Dygert says:

    I just got a new (new to me that is) stove with an oven that actually works. Would love to try your recipe

  4. My bread can do that, but I’m not in a fucking high desert. I doff my cover to you, Joel!

  5. Michael says:

    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:
    and the quick/turbo:

  6. anonymous says:

    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.

To the stake with the heretic!