I tweaked the recipe a bit.
I started with a large bag of defiance bread making flour just from the supermarket. I pretty much followed the recipe on the bag but I gave discovered a few things.
- Weigh the ingredients!!!
- Make the water hot but not burning (lukewarm water cools down too quickly)
- Oil the inside of the gladwrap used to cover the loaf
- I prefer to make a Cobb loaf thus avoiding the bread getting stuck in the tin.
- Use cornmeal to dust the baking tray.
- Dust the top of the bread with flour instead of glazing. (just my preference)
In addition to these things I replaced the sugar with honey, I had to use slightly more honey than sugar. I also used olive oil in preference to butter. I much prefer the taste of this bread.
Now that I am more confident I intend to try a few different recipes from the Internet. Occaisionally u will let you know how it is going.
- Posted using BlogPress from my iPhone
3 comments:
oh how delish. I love making damper here to go with our pumpkin soup. Nothing beats that fresh smell and lovely melt in the mouth damper with the slight crisp shell.
Very yum scrum looking to me....makes me want to get right into the kitchen & do a spot of bread making!!!!!
your bread looks fantastic! Very inspiring, wish I had a decent oven to give it a go!
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