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Dec. 10th, 2006 09:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickI made the NYT bread thing again, this time with mostly-white flour.
I dropped the salt to about 3/4 teaspoon because I thought that it was too salty with the called-for amount of salt. I also just guesstimated the water at something over one and a half cups instead of trying to actually measure 5/8 of a cup. (Seriously, WTF is with the 5/8 cup? Dumb ass. I'm just going to guess from here on out.)
Due to assorted junkies-stealing-the-pipes difficulties (see previous entry) at 321, the first rise for this attempt was rather longer than it should have been. When I finally got to it, I felt that the dough was somewhat overproofed so I added a generous handful of flour and kind of kneaded it in a little (more food for the yeasts) to make up for the extended rise time. I also probably left it go longer than I should have for the second rise because I was off doing the thing with my cousin Heather and that ran long. Oh, well. Finally, the cat walked across the towel-covered boule near the end of its rise. Seriously, the dough had footprints on it when I tipped it into the cast-iron dutch oven. I proceeded because what the hell was I going to do, throw it out? I'd already preheated the oven and everything, so I figured what did I have to lose?
The bread came out fine. There are no footprints in the finished loaf. I think this is perhaps the most robust bread recipe I've ever seen. It doesn't much seem to *matter* what I do to it. It comes out nicely in spite of my lack of attending to the directions. The crumb on this damn thing is just... gorgeous. Here are some pictures.
I dropped the salt to about 3/4 teaspoon because I thought that it was too salty with the called-for amount of salt. I also just guesstimated the water at something over one and a half cups instead of trying to actually measure 5/8 of a cup. (Seriously, WTF is with the 5/8 cup? Dumb ass. I'm just going to guess from here on out.)
Due to assorted junkies-stealing-the-pipes difficulties (see previous entry) at 321, the first rise for this attempt was rather longer than it should have been. When I finally got to it, I felt that the dough was somewhat overproofed so I added a generous handful of flour and kind of kneaded it in a little (more food for the yeasts) to make up for the extended rise time. I also probably left it go longer than I should have for the second rise because I was off doing the thing with my cousin Heather and that ran long. Oh, well. Finally, the cat walked across the towel-covered boule near the end of its rise. Seriously, the dough had footprints on it when I tipped it into the cast-iron dutch oven. I proceeded because what the hell was I going to do, throw it out? I'd already preheated the oven and everything, so I figured what did I have to lose?
The bread came out fine. There are no footprints in the finished loaf. I think this is perhaps the most robust bread recipe I've ever seen. It doesn't much seem to *matter* what I do to it. It comes out nicely in spite of my lack of attending to the directions. The crumb on this damn thing is just... gorgeous. Here are some pictures.
