No pictures of "takes 1,2,3 & 4" as you've seen one cowpat you've seem them all, right! This super easy - so simple a four year old can make it - bread caused this 40(ish) woman a lot of grief!
The first four attempts tasted great, they just looked flat. At first I followed the original Jim Lahey recipe but my dough was very runny - not sure I correctly gauged 1 5/8 cup of liquid as I don't have a 5/8 increment on my measuring cup. Other sites give 1 1/2 cups of water and even 375ml, which was way to much! Given that this bread is commonly hailed as fool proof, I began to trouble shoot - staring from where I'm at! 1020m (3346ft) above sea level which in the realms of culinary alchemy often calls for some small modifications to established recipes. In this case less rising time and oddly enough less liquid. After researching bread making at altitude - 3000ft and over - it would appear that often more liquid is necessary. Also I'm not quite sure the flour we have here in France is the same as in the US, we don't have 'all purpose flour' which seems to be common place stateside. Here our flours are mainly classed by number - 55 for cakes and biscuits, 65 for white bread, with the numbers gradually increasing 80, 110, 130 for wholemeal. I settled on two cups of 65 and one cup 110, for 1/4 tsp instant yeast, 1 1/2 tsp salt for just a little less than 1 1/3 cup water. 10 hours for the first rising and 1 1/2 for the second.
I'm now happy enough with the result. I think next time if I carefully place the dough in my dutch oven rather than just 'plopping' it in, I might just get the perfect round shape I so desire!
On the up side I've had a few first time success's in the kitchen, which helped temper the bread 'hicups':
|Lemon & Mint Syrup|
|Left Over Oatmeal Muffins|
|'Nut-emma' - hazelnut/chocolate spread|
So what's cookin in your kitchen lately?
Have you tried the No knead Bread experience?