A full year after purchasing "Artisan Bread in Five Minutes a Day", I'm finally getting started on my dough odyssey. I've mixed up a huge batch of dough and it's maturing in my fridge. The methods in the book are quite easy, as expected, and I'm already looking forward to branching out to the more interesting recipes.
Today I pulled off a hunk of dough to create my first loaf. I'm fairly pleased with the results, although the shape is a bit bulbous, it has taught me a valuable lesson. When slashing the top of the bread just before baking, make sure the cuts are uniformly deep. I must have cut deeper on one side and the dough expanded more, creating the swelling.
It's still cooling or I'd describe the taste and texture. I'll save that for later!
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