The standard
From
Evolutions in Bread
Cookbook
Page 81
Cuisine: North American
Course: Breads
Reviews
1 reviews,
average rating 5.0 / 5
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Difficulty:
Moderate
This was my first bread from the book which I made to get used to his method, and it was excellent. This is a fantastic book for beginners and bread veterans alike. I made an open pan loaf so I got lots of crisp crust. I reduced salt slightly because I prefer about 2% salt and also reduced oven temp slightly. Great crumb on this bread and really good instructions. The author has posted on his YouTube channel specifically for this book.