At least this bread is fairly interesting. The base of the bread is a standard dough but it gets topped with a mixture that is made up primarily of rice flour. It has other stuff in it that makes it into a thin batter but I have no recollection of what that actually was. (You're all in for some really informative posts as we finish this cookbook where I can't remember what the heck I did - thank God for the pictures I take of all the ingredients or I'd hardly know what was in these baked goods.)
I had zero confidence that the batter on top would actually stay there when I baked it. I pictured it running down the sides of the dough and depositing itself in the bottom of my oven. Luckily, I was wrong and it stayed put.
The rice flour batter baked into a crunchy topping that added some really great texture to this bread. It made it a huge difference in the bread. The dough itself was a little bit dense for me, but I loved the crunchy topping.
I have a feeling I'll be taking a break from bread baking for a while. It's just not my favorite thing to make and I don't think it ever turns out that great. The Bouchon Bakery is famous for its bread, so I don't think it's the recipes, I think it's me. Maybe I'm just not a bread baker. I have much better success with things that are full of sugar. Darn.
Enjoy!
Julie
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