My first two attempts at a sandwich bread loaf in the last two weeks have tasted fine, but have looked unappealing - lopsided, too brown on top, too light on the bottom.
Today, I used a different "recipe" (from Michael Ruhlman's book RATIO) and let it rise overnight in the refrigerator so some lethargic yeast could lazily munch on some sugar in their slowed metabolic state. I also brushed on some egg wash halfway through the baking.
MUCH better looking and better tasting!
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2 comments:
If only there were pictures of this bread.
I know. I thought about clicking a photo when it came out of the oven, but then I got lazy.
I'm making another one this week, so I'm charging the camera just for you.
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