sea salt (fleur de sel)
- Cover with plastic wrap and proof for 1 hour. Again, make sure they rest on a floured surface (I sprinkled mine with cornmeal) or if you wish, you can proof the loaves in a proofing basket.
- Carefully transfer the loaves to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan.
- After shaping the 4 pieces of dough into tight neat rounds, I covered two of them in plastic foil and put them to rest.
Then I immediately scored the top of the other two, brushed with some water and made sure their bottom was covered with cornmeal and arranged them on the cold baking stone in the oven. On the bottom of the oven I arranged two small ramequins filled with water. Then I baked them at 450°F/230°C for about 40 minutes or until the internal temperature reached 195°F/90°C, took them out of the oven and let them cool on a wire rack.
As you can see the dough proofed while baking, but it “cracked at the bottom”. Its colour was pale golden and the crust soft. I assume this was due to the two ramequins filled with water, which I did not remove. There was steam for too long.
The good news: the bread tasted fantastic even if the oven spring was smaller.
This recipe is definitely a winner! Many thanks Cathy.
A mio parere quest'ultime hanno un aspetto decisamente migliore, anche se il sapore e la consistenza della mollica sono molto simili a quelle del pane "viso pallido".
Fancy becoming a Bread Baking Buddy? Here's how it works:
Join us, it’s going to be fun, it’s going to be delicious!
PS: If you wish, join the group on Facebook by clicking here.
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
Volete anche voi entrare a far parte del mondo dei "Back to the Future, Buddies?”
I've submitted this recipe to: