Success
I was determined to bake bread before I left for NYC this weekend for a school trip and to visit MGDub. The recipe called for at least 12 hours of dough proofing, preferably 20 hours. I went with 14 and the results are pretty good. The bread it self is tasty, a bit bland, but the crust is very crisp and delicious. According to Laurel, proofing it longer will improve the taste so next time I'm planning on the full 20 hours. True to the recipe's word, no kneading.
1 comment:
If it's bland, you might want to increase the salt a little (increase by 1/2-1 tsp). It's amazing what a little salt will do.
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