This recipe does produce a nice bread but I did have some handling problems as others have mentioned. The only way I've found to combat it is to work with cold dough.
I mix the dough and allow it to proof a little bit, maybe 7-12 minutes. I cover and put in the fridge for about 4-6 hours, guess you could keep it in there longer.
While the dough is still cold I separate and shape my loaves on floured parchment paper. Middle knuckles down I spread starting at the center, making sure not to over dimple/flatten as you'll get a tighter cell structure resulting in the chewiness some people complain about.
While shaping/dimpling I have a pan of boiling water in my cold oven, making a mini proofer. I put the loaves in the oven and proof them for 10-15 minutes, it depends on many variables... you've just gotta watch it rise.
Once they're done proofing I take them out of the oven and turn on the heat, leaving the pan of water at the bottom. Pop any large air bubbles, pea sized and smaller I leave.
Put them in the oven and spritz them with water once at around 3-5 minutes in and the other at 8-10.
Over complicated but my results are consistent, great recipe.
Was this review helpful?
5 users found this review helpful
This recipe does produce a nice bread but I did have some handling problems as others have...