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Hooray for mini loaves! Baked good recipes do not always shrink down well so was thrilled to find this one and have it turn out so well. I made as written using the recommend spray bottle of water in the oven as we like crispy crust, but after the 10 cook time and the 5 minutes with the oven off they looked more like the brown and serve rolls you see in the store. So just before dinner reheated the oven to 400 F, gave the loaves a quick light shot of PAM and popped back in the oven to both warm and brown. The end result was a nice warm loaf with a nice crispy chew crust (which we loved). This is a recipe I will be making again. Thanks for the post.
Even with a long rising time, the dough was quite shallow, I suspect because there was no sugar for the yeast to feed on. That being said, I shaped these into baguette shapes before the final rise and did end up with two crusty breadsticks, which were fine in themselves, albeit a bit flat.
This bread is superb quality. It's soft and delicious inside and with that great chewy crust. That said , I would have liked a bit more browning but didn't want to over bake it, it comes out very blond (perhaps because of the steaming that also creates that wonderful crust?). This is in no way difficult and I fully appreciate the artistry here. I'm very glad that I tried it but I can't fully convince myself that a day spent with the long rising times is really worth two buns. There is no doubt that it's a full 5 star recipe though. :D
Diner this was a wonderful recipe. My Dh & I both really enjoyed this bread. It was awesome, light, fluffy, tender and full of flavor. It was very easy to do, it rose beautifully and smelled fantastic while baking. I will be making this again and again. Thank you for making me look so good today. Made for Fearless Red Dragons - ZWT8 - France.