Hello,

Am Thu, 9 Nov 2006 19:38:34 -0500, schrieb "Jeff Miller"
>:

>Not my bread, but someone on a forum I read posted a very nice photo:
>http://www.thefreshloaf.com/node/1437#comment-4353

I made one with sourdough today:
http://peho.typepad.com/chili_und_ci...d_bread_d.html

400 g dark wheat flour (Weizenmehl Type 1200 in Germany)
50 g liquid sourdough starter
1 1/2 ts salt
300 g water

first rise 14 hours.

-very nice dough, smaller holes than the original, very nice crust - I like
it a lot!

(Here ist the first loaf with yeast, following the NYT-recipe
http://peho.typepad.com/chili_und_ci...r_knetfau.html

400 g wheat flour (Weizenmehl Type 550 in Germany)
1/4 ts yeast
1 1/4 ts salt
390 g water

preheat oven to 515°F (270°C), when the pot with dough goes in reduce to
450°F (230°C)

- very sticky dough, large holes, very thick crust)

Next try will be with some rye flour and a little bit more water

Happy baking
Petra
--
Petra Holzapfel
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