| 350 | 351 | 352 | 353 | 354 |
| 1 | 121 | 242 | 362 | 483 |
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Granny White
of the dough: end 1 inch away from th opposite tip.
Open the oven door, spritz the oven heavily with water from a spray
bottle, then quickly close the door. Open th eoven door again,
slide the oval onto the baking tiles and quickly close the door.
If you are loading each loaf seapartely, cut, spritz,and load the
second and third ovals in the same manner.
Reduce the oven termpature to 450 degrees F. Spritz the oven two
more times during the next 5 minutes. Rrefrain from opening the
oven door for the next 20 minutes.
After 20 minutes, check the ovals and rotate them if necessary to
ensure evn baking. Continue baking for 10 more minutes, for a
total of 35 minutes.
Remove the loaves to a cooling rack. The cust should have a deep,
rich brown colour and show plenty of good fermentation bubbles.
The interior should be soft and chewy, with a good distribution of
small and large holes and a distinct aroma of dill.
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