So, it turns out my plan to work through every recipe in The Bread Baker’s Apprentice may be awesome, but it’s not unique…
I’m late to party it seems.
A few years late.
Anyway, that means there’s a very good chance I can point you in the direction of all these various recipes as I’m trying them out.
So apprentice bread #2, Artos, is tasty! It’s basically like a giant somewhat more eloquent hot cross bun that’s worth eating any time of year. And it makes great toast for a Sunday morning.
In the photo above, the top of the boule looks sunken. That’s not a problem with the recipe, just some of my slap-dash decision making when trying to navigate our oven-thats-not-an-oven-that-is-an-oven. I proved the loaf in the base of a La Cloche and put the whole thing into the oven cold. The base of the loaf stuck to the cloche, in shaking it out the rest of the loaf got squashed while it was still hot. My bad, not the recipes.
Also, thinking back while writing this post. I should mention that I was out of white flour, and baked this with wholemeal which worked nicely too.
Here’s the recipe if you’d like to try it out: