© Ellen Blonder
Finished. The actual fruit is still hanging on the branch, but by today many of the leaves have fallen.
The fun bread experiments continue. I'm still following the Mark Bittman-Jim Lahey instructions, but instead of flipping the risen dough into the dutch oven, I put parchment under the dough and lift it into the pot by the paper's edges. This way, I can also slash the top of the loaf before the rise. Almost as fun as eating the bread is listening to the crust crackle as it cools. I also follow some of the modifications, adding a few drops of vinegar and using very hot water, but still let the dough rise at least 12 hours.