So here we go … the Final Act! After the bread rises I always like to do the final rise in the pan that I am baking the bread in. That way I don’t disturb the rise and deflate the bread as much. Slash the top – the cut could be deeper – so the bread has a place to expand, especially when it hits a 450 degree oven.

After it rises to about 1/4 inch above the top of the pan, it is ready to bake. 450 degrees F for about 25-35 minutes. I always use an instant read thermometer. 190 degrees F is the internal temperature I am looking for.

And then … the Bread! The aroma in the house, and in the alley along the house, is amazing and reminds me of Freihoffer’s Bakery in Wilmington, DE. when I was “tiny”.

I took some of this bread with us last night to the TVWS Pinot Noir tasting and shared it with some “testing tasters”. “Good sour taste”, was the comment from Chef James. Other comments were “Good texture”, “Good taste”, “Great with the wine and the dinner”. If you want the recipe, and it is involved, just Click Here and enjoy the process!
Have fun and I do hope you have enjoyed the postings on this bread. Cheers!