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Requested by:

Photo by AZ93

Cooking Level: Intermediate

AZ93 is looking for: (2 recommendations)
Baking Nana, are you around?

Recommend a recipe

Last updated: Mar. 19, 2013 9:08 am
Posted: Mar. 19, 2013 7:33 am
 
Commented by: Baking Nana
Mar. 19, 2013 7:35 am
I just walked in the door. Good morning.
Comments:
AZ93
Mar. 19, 2013 7:36 am
Good morning!
 
HungryMom
Mar. 19, 2013 7:42 am
hello sorry just saw your messag
 
AZ93
Mar. 19, 2013 7:55 am
Good morning HungryMom. No worries, Baking Nana was a big help. This is a bread she just made, so I got just what I needed from our lovely lady. :) Thanks for responding though!
 
Recommended Recipe:
Photo of: No-Knead Artisan Style Bread

No-Knead Artisan Style Bread

Submitted by: Jewissa 
Home Town: Livermore, California, USA
Living In: Davis, California, USA
This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation--just like you'd get from an artisan bakery. 
Recommended by: AZ93
Mar. 19, 2013 7:36 am
Hi Penny! Your artisan bread photo is so beautiful I have decided to make it today. Wanted to ask you about the water to flour ratio. Seems like a lot of water. Is that what you used? What was your dough consistency like when you finished mixing? Anyone else feel free to weigh in on this too. TIA! -Lara
Comments:
Baking Nana
Mar. 19, 2013 7:38 am
I made that exactly like it was written. The dough is wet - it is supposed to be. Let me get my review.
 
Baking Nana
Mar. 19, 2013 7:39 am
WONDERFUL bread! Mine ended up sitting for closer to 36 hours - just because I didn't have time to bake it. I used a silicon spatula to gently scrape the dough onto a well floured silicon mat. Gently floured the top of the dough, it is sticky and gently stretched into a rectangle and then folded in thirds, like a business letter. Then folded again to form a square and used floured hands to gently turn it into a round. I let it rise on the mat, covered with a cotton tea towel for 2 hours. I used a round enamel covered Le Creuset - pre-heated and followed the directions for baking. It had a wonderful crisp chewy crust and a soft tender, holey crumb. It rose beautifully and was just the most perfect golden loaf. Thanks - this is a keeper!
 
Baking Nana
Mar. 19, 2013 7:42 am
I mixed up some more last night and the dough is risen and bubbly on top this morning. When working with sticky dough like this you have to treat it gently to not de-gas it completely - stretch it into a rectangle and then fold it. I use a bench scraper to help lift the dough.
 
AZ93
Mar. 19, 2013 7:44 am
Thank you so much. I did read your review first, then read them all. I just saw a few people like blenderwoman who said it was too soupy. I usually use 5c flour to that much water so wanted to be sure. I am going to start this today for dinner tomorrow and will let you know how it turns out. Thanks again!
 
AZ93
Mar. 19, 2013 7:45 am
Ok great, I will be gentle with it. I have been too rough on my ciabatta before and wound up with crackers. Lol
 
Baking Nana
Mar. 19, 2013 7:47 am
Good luck. I read through all the reviews too. I don't know what happened to Blender Woman's dough but mine was fine. This dough is like working with the dough for Ciabatta. Wet doughs produce those lovely holes. :)
 
Baking Nana
Mar. 19, 2013 7:48 am
LOL to the cracker remark.....made a few of those in the early days. :)
 
Marianne
Mar. 19, 2013 9:08 am
Mmmmm. Those holes let the butter just sort of run down your chin in yummy goodness!
 
Marianne
Mar. 19, 2013 9:08 am
Bread and butter--the staff of life!
 
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