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Nessy, how do ya get that pattern in the bread. Template? Do ya do it right before it goes in to the oven? Looks amazing!
Those spiral looking ribs....comes from the proofing basket ( Banaton) ....the dough sits in the basket ,in the fridge for 24 hours. I lightly dust the banaton with Rice Flour....and that gives you that design...plus the rice flour keeps the dough from sticking....so I can plop them onto the parchment paper.
Then I make some slices with a razah blade ....just before I throw it in the Dutch oven
Last edited by Nessmuck; 10/17/2208:09 PM.
It is better to die on your feet than to live on your knees.
Catch mind sharing some secrets on how you made that? I'd like to have that with my chili this winter
Sure. Nessy makes a sourdough bread that looks like one I make but mine is a no knead yeast bread. The one in the pic above is a full size loaf, 13 inches. It's called a Pullman bread because it's baked in a Pullman pan with a lid. I use this recipe and it turns out great. I'm sure you could bake it in something other then a Pullman pan though.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....