Yep, I started at 500 degrees and backed it off to 475 (the extra 25 at the beginning is to compensate for opening the oven, positioning the loaf and adding water to the steam pan). It's a decent loaf. This recipe calls for retarding the dough in the fridge overnight, which develops flavor. It's pretty good with olive oil and balsamic vinegar.
2 comments:
You must have baked that in a hellaciously hot oven. Looka that oven spring where the docks split wide open so invitingly, and that brown crust...
Yep, I started at 500 degrees and backed it off to 475 (the extra 25 at the beginning is to compensate for opening the oven, positioning the loaf and adding water to the steam pan). It's a decent loaf. This recipe calls for retarding the dough in the fridge overnight, which develops flavor. It's pretty good with olive oil and balsamic vinegar.
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