aem wrote:
> Serene wrote:
>
>> I tried it today (started it yesterday). Never got the dough ball he
>> wanted, but the bread, while a flattish disk rather than a loaf (think
>> a cross between ciabatta and focaccia), was really very tasty. Not
>> very *useful*, but yummy.
>> --
>
> The full story in the NY Times was quite interesting. My first try was
> not a fully round ball either but higher than a "flattish disk".
> Definitely worth trying again, as the interior texture and crust were
> really good. Plus it gives me something to do with the long unused
> cast iron dutch oven. I may not have let the second rise go long
> enough. One drawback to the method is that you can't really control
> when the finished product will be finished. -aem

I've let the dough rise for the first time, variously, from
12 hours to 28 hours. Second rise from 45 minutes to 4
hours. Good any of the ways.

Longer first rise gives a more developed flavor and color.

Longer second rise gives bigger holes, more like ciabatta,
which I happen not to much like.

I did this morning's in a Visions 4.5 liter glass pot, not
on a baking sheet. I'm going back to using the sheetpan as
an underliner. The bottom crust was scorched. Microplane
fixed that.

Less water than they used in either the article or the
video. About 1 1/3 cups.

Pastorio