On Thursday, September 1, 2016 at 11:30:01 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> >
> > Crazy, isn't it? We were raised on the idea that we always had to work the
> > dough but that was just a big lie! :0
> >
> > ============
> >
> > The ingredients for this are just put into a bucket, mixed up and left to
> > rise for a couple of hours and then if I don't want to use it immediately,
> > into the fridge.
> >
> > Depending how I bake it, it turns out very differently. If I bake it
> > directly on the stone it is flattish and very crusty with a soft crumb.
> > Very good!
> >
> > If I bake it in the Dutch oven -first very high heat but turn it down ...
> > it
> > has a fairly dense crumb,
> >
> > When I use the Dutch oven and bake it on highest heat for 45 mins, it is
> > much higher and the crumb is very holey and chewy. A bit like crumpets
> > That is they way he likes it best.
> >
> > When I use it for pizza I bake it in a flat tin or it spreads too much and
> > gets too crusty. When it is part baked, I take it out and finish it on
> > the
> > stone.
> >
> > Good thing I enjoy experimenting)
> >
> > I like making this dough particularly, because after the first rise, it
> > lives in the fridge. I have left it there over a week with no problem.
> > When
> > I want to use it I transfer the dough to the Dutch oven and put it in a
> > sink
> > of hot water. At the same time I turn on the oven. In about half an hour
> > it
> > is well risen and ready for the oven.
> >
> > Fluffy bread it isn't, but he loves this and so this is what I bake)
> >
> >
>
> I would like my bread to have big holes and chewy too. Sounds great!
>
> ===========
>
> It is the easiest bread I ever made and is always on tap ... in the fridge
> <g>
>
> Recipe available upon request ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk

Thanks, I'm going try my recipe first but I may need your recipe if mine is a fail. What temperature would you recommend? OTOH, if I can't find my Dutch oven, it ain't gonna happen.