http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0
https://www.youtube.com/watch?v=13Ah9ES2yTU
Only use 1.5 cups (warm) water, not the 1 5/8 written in the ny recipe. I made it twice, and it was easier to handle with just 1.5 cups. Also, if you are unable to put it into the oven after the 2 hrs second rise, JUST WAIT until you can. I punched mine down the first time and it did not recover in the next 3 hours, so it turned out too dense. Also, You'll need an EXTREMELY floury hand to do the folding. It's really extremely wet dough still.
I got a ton of compliments on this bread. I took it to a baby shower and served it with soup. I put it together friday morning, then let it rise until saturday morning. I did the 2 hour second rise, and used an oval 5 quart cast iron pot/lid that I got from IKEA. (Which, is not doing too great as a le creuset knockoff since the finish is kinda iffy and looks rusty a little bit now. But worked just fine in this recipe!) I used cornmeal when the recipe suggested it, and it helped prevent the towel from sticking to the bread, during 2nd rise, as well as giving it a better finished look. Also, who wants to eat toasted flour? not me. (or not me if i weren't still gluten free).
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