This is my first ‘perfect’ bread — amazing what happens when you follow the recipe. My cooking notes are attached. Check out photos the lovely, yummy details of crust and texture here. Jan 22-07 — KAFlourWhite, 1/2 tsp. yeast, room temp 65F, rise in 80F gas-piloted oven (330pm -initial mix, 530pm -activity visible, 9:30pm -bubbles,12:30am (+9hrs) -very expanded. 8:30AM -slightly down, bubbles covered ). Removed dough, folded onto floured board, rested. Folded over, seam down onto heavily floured cotton cloth, covered into 80F oven, two hours. 10:30 - dough had doubled easily. 10:40 - dough stuck to cloth as I was trying to plop into pre-heated cast iron pan — had to use knife to scrape away from cloth. Cooked covered with dome (inverted mixing bowl), 30 min, and removed at 25 min — bottom burnt. Very hard crust. Makes snap crackle pop noises as its cooling. Oven temperature may not be accurate.
Jan-29-07 - Five Roses Flour, generic whit, 3/8 tsp yeast, rise at room temp 18C, (930PM mix, 930AM well bubbly, 430PM formed ball, put on plate with cornmeal, covered with cloth)
