Friday, October 19, 2007

Wet dough

I got new yeast, and the rise was closer to 30 hours, which for some reason yielded a very wet, sloppy dough. This is one reason I'm looking for a smaller Dutch oven, maybe three quarts, which will force a higher rise.
Still, it looks pretty good, smells good and is crackling away as it cools.

We're going out for dinner, but no doubt we'll be having a taste of this soon. To test it, of course.

No-knead bread recipe here.

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