Some images from our last bake. farmersdotter raises the bread in bannetons prior to baking. The bread, usually three at a time, is carefully placed on a large paddle or ‘peel’ then inserted into the oven.
We would like to eventually get set up to bake a good Montreal style bagel. We need to retool a bit and that will take a little time. The test recipe, however worked well. Poppy seed is my favourite!
Perhaps the most gratifying time of the bake is once the bread comes out of the oven. It is placed on the resting racks and after only a few seconds the bread begins to ‘sing’ a lovely cracking sounding chorus as the crusty exterior cools.