by A.J. Coltrane
A twist on a classic dough — 60% hydration, 2% salt. (300g bread flour, a scant 1/4 tsp instant yeast, overnight rise.)
It’s really visible on the top loaf — I didn’t try to shape the dough much, I just divided it, rolled out the pieces on the counter, and laid them baguette pan. They got a 20 minute rise in the pan, then were slashed before they went into the oven. The bread blew out at every seam.
The bottoms expanded more than the tops. Still, they were nicely caramelized and tasty.
(450F oven, a few minutes of steam created by a small amount of water in a loaf pan in the bottom of the oven. 12 minutes, rotate 180 degrees and bake another 12 minutes.)
[Two previous attempts here. Including a cute cat pic.]
FlatbreadGarden 