The bread didn't rise as high as I hoped (I think I'll add 1/2 tsp more yeast next time) but it was still delicious beyond anything I usually make in terms of bread with great crust. And it looked great. Very rustic. And I put some baked peeled garlic cloves in one of the loaves and that went over quite well with my garlic loving family.
|After mixing flour, yeast, salt and water you just let it sit. For hours. Overnight is best and then some.|
|It bubbles up|
|Quite a phenomenon and you can tell by the smell that it's going to be great|
|After its long sit you plop it out on a floured surface and shape it into a ball. I put mine in a cloth lined bowl. Next time I will put it into an oiled bowl. Remind me.|
|I know now to put oil and forgo the floured cloth because the bread STUCK to the cloth when it was time to put it into the HOT pot. Lesson learned.|
|Doesn't it look GREAT?|
|This all happened before dinner was even served.|