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I’m going to have to try making this broa for the next iteration of the pop-up because it looks stupendous and I think everyone will like it. Your recipe looks like it’s for a single large loaf so I’ll attempt to scale upwards if I succeed in making the first one.
And thank you for the comments on my sourdough loaves – they’re still a work in progress.
]]>I’m curious to know if you used any steam in the oven? How did you get the crust to look so beautiful like that?
]]>The crumb inside is small and even in texture (no holes like sourdough) but light at the same time. It does not taste like a heavy dense bread if you know what I mean. The cornmeal adds flavor but it’s barely noticeable with the exception of some pretty yellow flecks that add a little texture (crunchy, but not in a bad way).
I was really impressed with the flavor and texture for a bread that is made from regular ol’ yeast and flour. I think refrigerating it over night after the first rise was a good call (and I normally think that’s the case with any bread, slowing down the process seems to lend itself to tastier loaves especially when using active dry yeast).
However, YOUR BREADS ARE LOOKING AMAZING! I love this post of yours it’s really good…
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