First slice

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YUM. Evaluation: Next time I will control myself when it comes to flouring my surfaces. Luckily some of the flour shook off. The bread is definitely chewy...you have to work that jaw. But I am deeming it a success, having already eaten almost the entire loaf with butter, peanut butter, plain, toasted, not toasted, and as the bread in egg sandwiches for breakfast. I am definitely going to make it again. (But before I do, I need to buy a decent bread knife. Cutting this with my sorry knives was a struggle.) (Recipe here.)

Comments

	Raspberry World says: That is gorgeous! Posted 18 months ago. ( permalink )
	romanlily says: Really enjoyed your review. Thanks for posting this. The bread looks gorgeous. I came across that recipe back in November and it's been stuck up on my refrigerator ever since -- a sincere plea to myself to "please cook this." The recipe suggests keeping it at about 70 degrees while it rises. I'm guessing I just need to crank up my heat in the apartment to 70 degrees for a day while it rises (even though I usually keep it at a miserly 63 or so). Is this how you handled that part of the recipe? Posted 18 months ago. ( permalink )
	Elizalou says: Thanks, Raspberry World! I've always enjoyed your recipes and food photos. romanlily ... I didn't crank up my heat, and I keep my house pretty cold, too. When I was home during the long rise, I actually put it on the bed in the guest room because that room feels the warmest. But I don't think it's the biggest issue. I don't know. I definitely think you should try it. Posted 18 months ago. ( permalink )
	abchao says: on top of your refrigerator works really well. also, i used cornmeal last time instead of flour, and it brushed off much more easily. seriously on the so-much-flour part! Posted 18 months ago. ( permalink )
	Elizalou says: I bought some cornmeal a few weeks ago and will definitely use it the next time I make this. The flour was just ... unmanageable. And sad. Posted 18 months ago. ( permalink )

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Taken with a Nikon E4600.
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Taken on January 19, 2007

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First slice

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