hybrid bread: start in the bread machine, finish by hand
© 2011 by KV5R — Rev. Jan. 30, 2011.
You can see why the first bread over-cooked on the bottom: the rack is too close to the burner plate.
The top rack rail is too high, so I just turned the rack over, and put a cookie sheet on the
burner plate with a cup of water in it. I added another cup, twice, during baking.
There’s the machine, and the dough starting its rise.
It almost ran over the pan…
After baking, the top is very nice, but the thermometer is 12 degrees low (should be 195)…
Turning it out reveals an undercooked bottom…
So back in the oven it goes, right on the rack, for a few minutes.
That’s more like it! Lightly toasted bottom crust.
Crust and crumb couldn’t be better—that’s just what I wanted!