As a novice baker, I found this recipe to be very easy. It turned out great the very first time. Reading the reviews, it seems that the "loose" texture of the dough is a problem for some people. I found that you need to really flour the surface-- I used parchment paper-- that you pour the dough onto so it doesn't stick. Then after the second rise, I sprinkled some flour on the top of the dough and sort of rolled it around so that all of the dough was covered in flour and there was no problem with it sticking to anything at that point! When I formed the loaves, I sort of twisted one of them and left the other one. The one I twisted came out much fluffier than the other one. I also did the spritzing every 3-5 minutes. WOW- it came out so yummy! Just like from an artisan bakery. I was totally impressed with myself! and the recipe, too! :)
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As a novice baker, I found this recipe to be very easy. It turned out great the very first...