{"id":2433,"date":"2012-12-27T20:44:56","date_gmt":"2012-12-28T04:44:56","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=2433"},"modified":"2013-01-04T23:16:27","modified_gmt":"2013-01-05T07:16:27","slug":"loaf-97-lean-loaves-for-family","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-97-lean-loaves-for-family\/","title":{"rendered":"Loaf 97 – Lean Loaves for Family"},"content":{"rendered":"

I’m on a holiday bread-gifting roll. I baked these loaves for my Mom and sister.<\/p>\n

\"Even<\/a>

Even nicer looking gifts.<\/p><\/div>\n

Happily I got the “pretty loaf mojo” back – these popped in the oven beautifully, making nice ears and a wonderful golden crust. I proofed them for 1:40, only 10 minutes less than Loaf 95<\/a>, which didn’t open up. Both batches were proofed in a cool oven. These were batards rather than bannetons, and I uncovered the halfway through; perhaps that kept them from rising as much.<\/p>\n

To make the crust extra crunchy I left them in the oven with the door cracked open for a few minutes after they were done. The extra dry heat dries out the crust even more.<\/p>\n

They fit perfectly in wine bottle gift bags.
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