So last weekend I got out 100 Great Breads and made an English recipe called farl bread, or bottom bread (because it’s made on the bottom shelf of the oven). It’s a simple white bread recipe with the top slashed so that as it rises, you get deep cuts in the loaf.
I think it came out looking good, yes?
I’m pleasantly surprised by the results. I bake a lot of breads that have some sort of slash on the top (irish soda bread traditionally gets a cross), but they rarely shape up this well in baking. I don’t know if it’s the recipe, or the solidity (it was a very firm dough) or just random chance, but I’m quite pleased with myself. Tastes good too; just a basic white bread, but the texture is distinctive.
I shall make another bread with slashes soon; if I’m actually getting better, I should be able to do it again, right? Wish me luck.
#SFWApro. Photo is mine.
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