The taste is excellent, but the dough slumped a bit on the final prove, so it isn't quite as airy as I'd hoped; the authors are very specific that the dough must not be knocked down, but the act of transferring it from mixing bowl to baking sheet after the third prove deflated it a little.
One thing I've had much success with (following David's notes) is undertin baking. I cover my Coburg loaves with a large heatproof Pyrex bowl, which keeps in the steam and gives a better crust. The only problem with this method is that the loaf can stick to the bowl if it spreads too much while baking, but it's nothing that a palette knife can't fix.
I'll try the no-knead bread, but I suspect that the trick of proving on a floured cloth might also work for the penultimate prove of the Maltese bread - it should certainly make the transfer to baking sheet easier.
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Date: 2010-08-17 07:59 am (UTC)One thing I've had much success with (following David's notes) is undertin baking. I cover my Coburg loaves with a large heatproof Pyrex bowl, which keeps in the steam and gives a better crust. The only problem with this method is that the loaf can stick to the bowl if it spreads too much while baking, but it's nothing that a palette knife can't fix.
I'll try the no-knead bread, but I suspect that the trick of proving on a floured cloth might also work for the penultimate prove of the Maltese bread - it should certainly make the transfer to baking sheet easier.