Second loaf
1:1 white to whole wheat flour. Used more water -- about a half cup extra, to get correct consistency.
12 hours first rise, 2 hours second.
Sprinkled top with water and kosher salt just before putting in oven.
Used the terracotta daubiere again.
20 minutes covered, 25 minutes uncovered.
A nice crispy crust which is still easy to eat. Delicious flavor. I think I could use some more salt both in the dough and on the top. But still. This is wonderous stuff.
Second loaf
1:1 white to whole wheat flour. Used more water -- about a half cup extra, to get correct consistency.
12 hours first rise, 2 hours second.
Sprinkled top with water and kosher salt just before putting in oven.
Used the terracotta daubiere again.
20 minutes covered, 25 minutes uncovered.
A nice crispy crust which is still easy to eat. Delicious flavor. I think I could use some more salt both in the dough and on the top. But still. This is wonderous stuff.