Saturday, October 9, 2010
Sometimes the bread turns out extra fancy lookin. I've made some procedural improvements since I last posted my recipe- I now wait for the dough to rise about an inch above the top of the pan, then preheat the oven to 475 degrees. The bread goes in for 15 min at high heat, then I turn the loaf around, reduce the heat to 350 for half an hour, and then turn off the oven and let it coast for about 10 minutes. It seems to make a pretty good loaf. I don't have a convection oven, if you do, take that into account when calculating times & temps. Also, I quit putting cracked wheat in it. It just made it extra bumpy, and swapping in an equal amount of additional oatmeal does just fine.