Country bread from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 289) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • anya_sf on July 11, 2022

    I did not add extra flour as the dough seemed to match the description (a little loose and somewhat sticky), but it became more slack during proofing and the loaves spread outwards quite a bit rather than upwards. After baking 30 min, the crust was quite dark and the bread was definitely done. I might decrease the oven temperature a little next time. Still, the bread was very tasty, with a hearty crust and pleasant chew.

  • Zosia on August 07, 2020

    This was, at minimum, a two-day bread but there was quite a bit of leeway regarding the inactive time and could easily be stretched to 3 or more days. I appreciated the author's descriptors and added a few tbsp extra flour as a result to reach the required dough consistency. It proofed in less than 2 hours each time and the bake time was 30 minutes (internal temp 206F). The bread had good flavour and a nice chewy crumb.

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