I followed a different recipe this time after the last
1st,
2nd,
3rd attempts. The bread was AWESOME! J and I have decided we would stick to this recipe for our "standard" bread! (We will reduce salt a bit next time though.)
The recipe was from my new book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and
Zoë François. As the book aimed so, all procedures were surprisingly simple. Unlike the recipes I adapted last three times, no sugar was called in the bread.
Look! The crust was medium-crispy, the crumb with air holes was great chewy and moist, the flavor was pleasantly yeasty.
The amazing bread became a part of our favorite breakfast menu - smoked salmon again! Moreover, this time we were blessed with two kinds of Best of Best cheese:
Epoisses de Bourgogne and
Taleggio DOP Ca D'Ambros.
Fantastic!
