![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpyalsYt7Ifp_gd9nuk-iqvBwCGnRZ28RunmrL8MnaXFRJOPT-y2jDgn8NOOku2t6pDL0bDVqjLs0nBKyXqsFL93pnhA7iE9Oy8MMPAWTDJvqYY1jm-XGVfgN9NE8tbAmR0jp/s400/dough.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TtYqmdm08kMI-xk3O6JuwVsUzCH4-bX_ybPRb5_Tvvz7SMcGHzSksOoUYl7flcwxtvJvhrbZHYfDeClfExaLkM_Rc7k_riC9sKoNfIE9f3ySMox6LAMfztS8rfXs1TR4xSia/s400/bread.jpg)
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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