Tuesdays with Dorie: Baking with Julia - 48th installment. The recipe is Country Bread.
This bread is great! It took all day (6 hours for the sponge, and then two rising periods) but we really liked it. I baked it on the pizza stone, and the crust had a great texture. The inclusion of some rye in the sponge and whole wheat in both the sponge and the dough give it a good flavor. The directions were clear and easy to follow. I did wonder if it needed to rise in a flour-covered towel inside a colander, but it did make the loaf a nice round shape.
|The salt-free dough|
|I refused to be defeated, and tried again, and was glad I did, because it's definitely a recipe I will prepare again.|
|The salt-free loaf|