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I used a *really* high hydration dough this time. practically, batter. I also used brown rice flour because I've got a lot of brown rice flour that I bought on a whim and I have to use it for something.
I'll post the recipe and a picture of the crumb structure if it's any good.
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I think it turned out ok. it's the softest interior I've made.
ingredients:
2 cups tap water
363g bread flour
81g brown rice flour
1tbsp salt
80g maple syrup+ more for proofing
16g pure cane sugar for proofing
1-2 tsp (total) basil, sage, and tarragon
first proof in the mixing bowl
until about doubled
second proof in a parchment paper-lined bread pan until it's nearly
baked at 375°F until i could bring a knife out clean, but removed from the pan and put back in for another 5 minutes or so
#baking #bread
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tastes pretty good as toast. it didn't brown very deeply (none of my bread does...), but there's decent crunch. the crust isn't too hard (roof of my mouth is safe). tastes decent with the spread I made
