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.
Through My Glasses, Dorkily
13 years ago
5 comments:
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.
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.
No breadmaker.
I'll try upping the heat first, and then, if that doesn't do it, I'll up the yeast.
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...
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.
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