pan rustico (country bread)

Recipe found in New World Sourdough by Bryan Ford

I had many firsts on this bake:

• first time deviating from what I believe to be the bread master. I normally make sourdough by using The Perfect Loaf “beginners sourdough" recipe.

• first time shaping into a loaf pan. I typically use a dutch oven which creates a round loaf.

• first time creating my own steam (read: dropping ice onto a tray below the bread in the oven)

Pros:

• We loved the shape of the loaf. Its sandwich bread. YES!

• It had wonderful flavor.

• It was great for slicing.

Cons:

• This bake is really hot. Like really hot! Periods of the bake are 500 degrees. Unfortunately, most parchment paper is only rated up to 450 degrees.

• The loaf didn’t have great crumb. I prefer a really airy loaf. It should be noted that technique of incorporating the ingredients has a lot of influence over the crumb.