istant yeast? sacrilegious... plus, you never mix yeast and salt together, salt always comes later.. bah....
reqgirl (November 30, 1999 at 12:00 am)
like brothers from another mother!! ..just an observation ;) .. Oh, and most Fantabulous, glorious Bread! Turns out perfect all the time x
dansezfrancais (November 30, 1999 at 12:00 am)
The recipe was in the Guardian newspaper's magazine (UK) this weekend - I made it today and it is so easy and so tasty... thanks! I don't have a cast iron pot, so I used a terracotta casuela with a lid, oiled a bit, and bread flour - it was superb.
stasisnu18 (November 30, 1999 at 12:00 am)
Maybe a 6 year old can make this, but surely a 6 year old won't have patience to wait 20 hours! LOL
jakobinac (November 30, 1999 at 12:00 am)
should be too sticky. just dust your hands, working surface and towel with a lot of flour (to prevent sticking). the recipe asks for much more water then for the ordinary bread (that would be 500g of flour vs. 300g of water). the trick is to be fast and not touch the dough too much.
marion moore (November 30, 1999 at 12:00 am)
the first time I made this bread , it turned out beautiful. So easy.........
Antiks72 (November 30, 1999 at 12:00 am)
The crust is black....Mine is laways dark brown.
Dee Atel (November 30, 1999 at 12:00 am)
His bread in NOT burned.I am old school Italian, and we would travel to other cities just because the bread was better in one bakery.The sign of good bread is a hard, WELL DONE crust, and soft chewy inside....that is exactly what this is....this bread is NOT BURNED.....It is perfect.
borbetomagus (November 30, 1999 at 12:00 am)
One crucial piece of information was missing for better results (besides the second rise): When to bake. One hour after starting the second rise do several 'press tests'. Gently press a floured index finger against the dough, which should quickly spring back. Test every 30 minutes until the dough slowly springs back, then bake. (If the dough leaves a dent, you may have let the dough rise too long.) Gently slash dough with knife before baking and test for a 200°F internal temperature at end.
iroveashe (November 30, 1999 at 12:00 am)
Can anyone help me? After waiting around 16 hours when I took the dough out of the bowl it was way too sticky. Did I put too much water? Should I use more flour? Or maybe some oil in my hands?
