Bourke Street Bakery
Recipe Reviews
friederike from Berlin,
I'm not really sure what to make of it. I had my doubts during several of the preparation stages - never mind how long I (or the bread baking machine) kneaded the dough, it always tore instead of being elastic; it was very difficult to achieve the right temperature and humidity during the last rising stage, and as I had to do that in the oven, there was just no way I could have placed the bread in the preheated oven immedeately afterwards. But in the end, while it looked more like a Turkish flatbread than anything else, it was very delicious and the texture was surprisingly good. It has risen, even though more sideways than upwards (and I can identify with that *sigh*). DB thought the bread tasted too sour; I didn't really notice.
The recipe says it'll make three loaves - tiny loaves, in my opinion; next time I'll divide the dough into two loaves. Because we had only baked the first two loaves in the beginning, we were able to place the third one in a baking tin and see how that went - it looks absolutely fine, though I can't yet tell if it had any other effect. The only thing that would really keep me from making it again is the complexity - really, I spent hours last night, kneading and waiting and kneading and cleaning up again, ...
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