I haven't cut into my loaf yet, and I'm now thinking that I shouldn't cut into it until I'm at the office because the loaf looks so damn nice. Many thanks to Jenny Jones for her version of a widely known no-knead-bread recipe, which struck me as pretty forgiving, like my idiot-proof pie dough. During the final few minutes of baking, I painted the crust over with a mixture of olive oil, butter, and salt; when the bread came out and cooled, I painted it again (possibly sogging up the crust, but the crust seems fine). The brownness of the crust is encouraging; I even rotated the bread once at the end to ensure even browning. Look at the following images and tell me what you think.
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| bread after 30 minutes' regular baking, before I turned on the top burner for final browning |
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| It's a bit boule-ish. |
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| wide shot |
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| I hope you can see the salt crystals in this food-porn closeup. |
I think this means I've finally baked my first official, legitimate loaf of bread (I've done buns several times, and flatbread, but never a loaf of non-keto bread).
There's no stopping me now!
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