After all that cookie baking sessions for the past weekends, it's about time I break away from the cookie trays and get back to kneading some breads.
Do you find the above picture interesting? That's the top crust of the bread. This is baked using the Vienna Bread recipe from The Bread Baker's Apprentice, and the top is brushed with a paste made from rice flour and water. During baking, this topping will develope into a patchy coating. This type of breads is also known as Dutch Crunch or Mottled Bread.
Unfortunately, my topping didn't turn out as the way it should be, which should be much more 'dramatic' than in mine. If you have the book you will know what I mean. But a not-so-successful crust aside, this bread is a lovely loaf. The interior is softer, and the crust less chewy than most rustic breads. I love it that it is not as sweet as the usual sweet breads, just a tinge of sweetness, so I spread on some sweet-tangy cloudberry jam. It went well with brie cheese too, I had them just this morning :)
The final piece of crust and crumb.