Monday, June 28, 2010

Experiments

I baked this bread this weekend and had moderate success. However, I didn't notice until late that the first temp is in Celcius (my stupid stove is only in Farenheit), and I didn't use enough yeast.

So next time: More yeast (and maybe more proofing the yeast) and higher heat.

What I was hoping for was a crusty loaf. What I got was a slightly moist ciabatta. Not bad, just not what I was looking for. I hope that my corrections will turn this into the crusty loaf I'm looking for. But if not, ciabatta is still a good bread.

5 comments:

Magpie said...

I wouldn't worry much about the yeast - but the temperature will change things. Try again at the right oven temperature. It's a good loaf.

Also, see if Artisan Bread in Five Minutes a Day is in your library.

3carnations said...

Do you have a breadmaker? I have been making our family's bread for over a year now. I make the dough in the breadmaker and bake it in the oven. The oven gives it a more even texture than the breadmaker.

liz said...

No breadmaker.

I'll try upping the heat first, and then, if that doesn't do it, I'll up the yeast.

Mummy/Crit said...

heat is vital for this recipe. I haven't made it in ages, but I think I might give it a burl soon. i think I know where my old cast iron pot is now...yummm...

Mummy/Crit said...

Have you tried it again Liz? I had a go today. I think my mix was too wet when it went in, and then I burnt it slightly, but it's still yummy.