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I never realized how many different types of bread there were until I started baking my own. And reading your blog. And Sandy’s. And all the other bread baker’s out there. I bet this smelled wonderful baking. It looks enticing.
What a great post – I loved seeing your barley malt process like that đŸ™‚
We don’t have la cloches here. Do they make a big difference to the final bread do you think?
I like using the la cloche because it simulates a brick oven and makes the bread crispy on the outside. You can get a similar effect by using a baking stone and a steam pan underneath, but I enjoy using the la cloche to add some variety. Plus, the dough can rise and bake in the la cloche so you don’t have to mess up another bowl.
Great post, I enjoyed seeing the sprouted barley. This was an unusual bread.