Well, I couldn’t have done this without the great supplies that I’ve ordered from Breadtopia. And a bread cloche really makes a difference.
First loaf in 25 years - I must have read about technique and recipes dozens of times before starting the mix last night. Next time, I think I’ll stretch and fold more during the first proof, to see if I get a loftier loaf. And, no, I haven’t tasted it yet because I can’t bear to cut it up! I will, I will …
Learned a LOT of lessons on this one, including the fact that dry Los Angeles means using a wetter towel over the dough. And I’ll have to use milk or water on top of the loaf before scoring so that all of the seeds don’t drop off during baking!