I haven't been posting my Daily Bread pictures lately, I'll try and do better. Last week, I was cooking acorn squash and a roast pork loin in the oven along with the bread. I lowered the temperature down to 425 which was a compromise between the bread and the pork loin. The bread was a real hit. The crust was softer and the interior was very spongy. My niece absolutely loves it cooked this way and everyone else seems to enjoy it also.
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