Thursday, July 01, 2004


I made 2 loaves of Bacon Bread last night, experimenting with moisture levels.

One had an ounce more water than the other (and yes, I adjusted for the humidity levels). That one rose with a smooth, rounded shape. The one with less water rose lumpy and uneven. Neither fell in the baking. They both got a nice oven bloom, but the lumpy one remained lumpy looking.

Slicing them revealed very similar interiors. I was expecting the lumpy one to me gummy on the inside, but it wasn't. They were both moist, sliced well and thin.

So, for future reference, slightly more water makes a prettier, but not necessarily better, loaf of bacon bread.

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