Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold
...on at room temperature and proofing in the fridge. Bold One of the biggest mistakes newbie bakers make is puling their loaves out of the oven before the bread is really, truly done. Both Miller and Baker leave their loaves in the oven until they are almost burnt. The reasons are multiple. Take the loaf out too soon and, particularly with whole grain breads, the crust will be too soft. Another reason is that Miller contends that the sort of whole g...
