This month the Bread Bible Alpha Bakers made a Ricotta Loaf. I’ve never used ricotta cheese in anything so this was all new to me, especially putting the cheese in a bread. The recipe was a straight dough method meaning no starter or sponge. My type of recipe. Just mix and let it rise! Not too many steps and not too many pictures either.
So I totally forgot to take any more pictures of the bread after it rose in the pan and of the slash in the top. My slashing skills still need some work! I baked it the amount of time stated in the recipe and it came out a nice light brown with a really nice crack down the top. It was hard to not slice it and try it out before it was cooled but I waited. The texture of the bread was really dense. Taste wise, it was pretty good. Actually the loaf was very heavy, kind of reminded me of a door stop. It was just okay for me, and I doubt I would make it again. I prefer a lighter, more airy crumb to bread.
Next month with be the Prosciutto Ring. That one could be interesting.