Baked with instructions from this Robin Food video recommended by Ondiz.

So what’s different? I didn’t try using oil as an anti-sticking agent before. Oil really is better than flour. You also have more control over the amount and ratio of flour in the bread this way.

I also don’t normally score the bread, after the last experiment failed so spectacularly. This was still too deep, but it turned out a lot better.

And it tastes pretty damn good!

Back to bread gallery