![]() Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. The steam makes a crusty loaf! How to StoreĪllow the loaf to cool off completely on cooling rack. The secret is a bowl of water steaming under the pizza stone while the bread is baking. add 2 tablespoons of rosemary to the dough, 1/3 cup of sliced black olives or sprinkle the top with poppy seeds before baking.tear a crusty corner like nobody’s watching while still a little warm and spread a little butter on it.enjoy with Oven Roasted Tomatoes + vegan mozzarella.alongside Pasta e Ceci, Zuppa Toscana, Roasted Pepper Tomato Soup + Frutti di Mare.dip in olive oil with red chili flakes and fresh herbs.Let rest at least 15 minutes before serving. (If the crust is not brown enough, the loaves will soften as they cool). Bake for about 25 minutes or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. Mist the loaves again after 2 minutes, and again after another 2 minutes. Using a plant sprayer, quickly mist the loaves and the sides of the oven with water (careful not to spray the light bulb), then quickly shut oven door. ![]() Carefully slide them with the parchment paper onto the baking stone in the oven. Diagonally score each loaf in about 4 places about 1/8 deep, being careful not to deflate them too much. ![]()
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