BAKE 38 – SEPT. 26, 2020
Yeast Utilized: 1/2 teaspoon
We are nearing the end of days. Hopefully I just mean my pound of yeast adventure. Fall is here and I got another batch of apples, so I wanted to give Artisan Apple Bread another try.
This is a dough that rises over night, so I just got the flour incorporated before leaving it to rest. I knew I had a lot to do the next morning, so I decided to chop the apples and get that filling started early.
Not as gooey and puffy as last time, but hopefully that’s okay? I kneaded the apple mixture in by hand in my pajamas. And there will be no broken dishes this time: Temperature physics, meet cast iron!
I completely forgot about the whole “put it in the warming oven” thing, so it went it when the oven was to temp.
Baked with the lid on for about 30 minutes, then put it back in for another 10. I put a bit of tin foil over the top because it seemed to be already getting awfully brown on top.
I’ll consider this one a success.
Kathryn S. Gardiner 