Chomping on a Loaf of Cholla

The proof of the Cholla was indeed in the chowing down.



I made Cholla for the first time. It was a bit browner than it should have been and I was hoping it would taste good. It did! The proof of the Cholla was in the chowing down! 

When I tasted it, I was truly surprised by how good it was. From now on I won't be buying bread from any of my local stores because the bread I have made so far tastes so much nicer.

In his book 'How to Bake' Paul Hollywood says that the quality and taste of bread in the UK has declined because commercial baking processes do not let the bread prove (rest) sufficiently before baking. I can understand this, because a commercial baker would need to make enough bread to supply the market and therefore they would be pressurised by the need to meet their sales volume. That's probably why small and artisan baked bread is so popular.

What has surprised me about bread baking is how easy it is if you have a good recipe. I think Paul Hollywood's book has truly revolutionised my own baking. 

All hail the maestro! That's Paul Hollywood not me. :)

The photos of the Cholla loaf are in reverse order. 

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