This review is for people who had trouble with this recipe. The original approach is sound, but my alternatives may help those who struggled.
1. Ingredients: bread flour instead of AP flour. "Bread machine" yeast instead of active dry yeast; it is much more reliable. I had 1-3/4C beer left over from last night (go figure) and added 1/2C water to that. The extra 1/4C liquid makes a big difference.
2. I didn't bother with the premix. I just put everything in the bowl of a stand mixer and kneaded for 10 minutes. Yes, this is no longer "no knead" bread, but since I have a mixer that will do the job I always knead. Plus, it's essential for developing the gluten structure this loaf needs, imho.
3. Let rise for four hours, not two. Because the beer is cold or at room temperature, it will the rise.
3. I no longer slit my loaves before baking. Helps maintain structure and makes for a more rustic look.
4. I no longer use cornmeal. Parchment paper works better and is far less messy.
5. I made one large loaf. But this recipe should also work for two smaller loaves that would be more manageable. You could divide the dough and bake in loaf pans also, topping each with melted butter.
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This review is for people who had trouble with this recipe. The original approach is sound,...