Bread 2.0

Wow. 2 posts in one day; who would believe it? Well I have made my second loaf of bread, and I must say that this loaf kicks my first loaf’s butt.

1) This loaf had a much better rise. I’m not sure if you can tell by the photos, but this loaf is much taller than the first loaf I baked. I think this is because it used a starter (which proofed for 4 hours), instead of just yeast. The bread is still just a white bread (it is called Shepherd’s Bread in my cookbook, The Bread Lover’s Bread Machine Cookbook).

2) It has a very nice texture. The outside is crusty, but the inside has a nice open crumb to it, with lots of air pockets, which makes it taste fluffy. This is also a result of the starter. If you look hard you can see the texture in the picture below of a buttered slice.

3) It tastes really, really good. Ian agreed, when we tried it our unconventional post-dessert “bread course” (read: the bread wasn’t finished until almost 10).

The next bread in the book is a wheat bread. I am really looking forward to trying it.

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