I only gave this a 4 star because it needs some tweeking. The taste is a 5 star, getting the results is a 4 star. I didn't use the egg wash because I don't like the eggie taste that it creates. I spritzed with water 3 times during baking to produce a crispy crust. You don't need a bread machine to do this recipe. I added the water, yeast, oil, salt and sugar to a bowl and let it sit 10 min till frothy. Then I added 2 cups of the flour 1 cup at a time and stirred in between till well encorporated. I then transfered it to my kitchenaid with the dough hook attachment and mixed for 5 to 6 min on the 2nd setting, slowly adding the last cup of flour 1 - 2 tbsp at a time. Once done the dough will be stuck on the hook and not the sides of the bowl. If it's sticking to the bowl add a bit more flour (1 tbsp at a time) till its not sticking to the sides. Overall the mixing time should be 10 min. Transfer to an oiled bowl and let rest 1 hr or till doubled. Then follow the rest of the recipe. I also used parchment paper for the second rising so the bread is easily transfered to the stone without disturbing it. Like I said, awesome taste, you just have to tweek and be careful.
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I only gave this a 4 star because it needs some tweeking. The taste is a 5 star, getting the...