Pain de Vermont

 Just found some pictures of the three loaves we baked last week but forgot to post. This was a really nice and soft loaf with a perfect bubbly and crusty outside. The crust was sweet and full of that freshly baked aroma. This recipe was adopted from the Norwich loaf, Norwich Vermont that is. I added a few things and took some things out of the recipe but mostly based of the Norwich loaf.

The hydration of these loaves were at 75-78 percent with about two one and a half tbs of salt per loaf. The salt was added in the last stage of fermentation, just before proofing.










I accidentally flipped one of the loaves the wrong way in my sleepy state at 5:30 am. It tastes the same its just that the slashes didn't open up the right way.

This loaf was definitely one of the tastier white King Arthur Flour loaves I've made. The recipe is not hard and really easy to remember once you bake it a few times in a row. If your interested id be willing to share. Enjoy the posts and bake on you gluten lovers!!