Well that seemed to have worked - the dried yeast at least. Another hour or just under for them to do their stuff, a slit down the middle and into a really hot oven (230C) for just over twenty five minutes. Oh, and to get a decent crust a small bowl of water in the bottom of the oven to create steam.
I just caught the loaf before it burnt too. The slit down the centre, although practically separating the load in two, seems to have disappeared. The loaf can only be described as rustic... perhaps a little more massaging of the dough would have helped?
There is such a delicious smell throughout the cottage; it is all I can do not to rip into the bread immediately. I am sure my mum warned me not to eat things straight out of the oven; indigestion or some-such I expect. Or just burning the mouth.
Any way... I left it to cool for a bit then tore off a 'little' corner... OK, so its a big corner... a slither of butter... not bad, not bad at all. Crusty shell, soft and moist inside, gently nutty. Little crunchy nutty bits. Bring on that cheese!
[Photos Andrew Barrow]
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