Some Bread

Bread baking friends, celebrate with me the videos made by the Proof Bread company in Phoenix! I’m linking to the video that got me hooked but the whole channel is a wonderment.

I took some hints from the videos and came up with this:

Cuts on the top were supposed to look like wheat, but they were pretty nonetheless.

I put a cookie sheet on the shelf under the pan to shield the bottom from heat. It worked well, making the bottom only a tiny bit crisper than the top instead of burnt.

1 1/2 cups of white flour, 1/8 cup whole wheat, 475 for 30 minutes covered, 12 minutes uncovered. Made a nice sandwich bread with a crackling crust :-)

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