popplers

Bread addendum

Crusty Boule
Originally uploaded by popplers.

Experimented with a second batch using bread flour instead of all-purpose flour. Added a little more salt, and dusted the loaf with a 50/50 mixture of oat bran and cornmeal. This one was baked at 475° (instead of 450°) for about 25 minutes with the lid on + 15 minutes with the lid off. The results were excellent, especially when paired with African Groundnut Stew.