Slight variation on the pain rustique. Added some whole wheat flour. I did also use some olive oil and rosemary herbs on top of one of the loaves (let's say I got adventurous here.)
Pics are the unshaped (rustic) dough pieces, while baking in the oven and the final product.
Interesting is that the breads baked in the pot or glass cloche are slightly taller that the one baked on the plate. I looking forward to see if there is a difference in crumb structure.
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