Another bread that i tried from Peter Reinharts’ Bread Bakers Apprentice Book !. This one just looked very pretty, so i had to try it. I dint have a pie pan , so I used the boule technique, but placed it in a bread pan. The bread came out really soft with a nice mahogany crust!
I also finally bought an electric knife and got those beautiful slices!
Here’s the recipe on Fresh Loaf . I was feeling a bit lazy to copy it off the book:)
This one was an instant hit with hubby. I love the texture, the taste and the beautiful colors of this one. All the effort of reading the book and following steps methodically and all that patience did help!
To make this vegan, you can use a roux of chickpea flour and water thickened until it forms a custard.