Next I'll try that one out. Basically, they suggest just adding 1/4 tsp of red wine vinegar and warm/hot water instead of tepid. Then you can reduce the initial wait time of 12-18 hrs to 3-4.
This loaf came out pretty good. I think that I would go a little lighter on the flour/cornmeal dusting that it sat on for the last rise. After cooking and cooling, there was a lot of excess to brush off.
The flavor is slightly acrid & the bread is definitely a crusty rustic. We are pairing it up with a dip of olive oil, beans & spices. I think it would also be really good for toasted rounds to go with a bouillabaisse or pâté.
*I lied - instead of trying out the quicker recipe, I decided to just make 2 baguette loaves with this same recipe. They came out really good. I think even better than the initial foray.
