BBA Challenge #15:
This, my SECOND attempt at the Italian bread recipe, came out pretty well. You can find the link to the first attempt here. I was not able to find the Diastatic Barley Malt Powder in time, so i used a bit of Barley Malt Syrup from a local natural foods store. The final result was nice and soft and yeasty tasting. I followed the recipe cooking times exactly (usually i stretch the proofing times a bit) and baked it on a semolina dusted baking sheet. Not my favorite BBA recipe, but one that i will probably make again this winter. It the dense, yet soft crumb will be PERFECT for eating with soup. The only change i will make next time is to bake it on a pizza stone.
The first loaf vanished at dinner last night and i think the second won’t last much longer. I have plans to make bruchetta tonight… or maybe for lunch.
Check out part of the recipe at Google Books (p. 172).
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