On 15 Nov 2006 12:17:45 -0800, "Cryambers" > wrote:

>
>I watched the video afterwards (d'oh!) and realized that it differs
>somewhat from the recipe. He only used 1 1/2 cups water and said to
>put the oven at 500-550 (not 450F, as in the recipe). He scooped the
>flour directly into the measuring cup from the source where I had
>spooned it in. I think the combination of the 1/8 cup less water and a
>greater amount of flour (from packing it into the cup that way) will
>probably yield me a more shapeable dough next time.
>
>What really amazed me was that, despite my mishap and having dough that
>was too wet, it still made a great loaf of bread.

I'm trying the general principle with whole-wheat flour now that I've
got the loaf down pretty well. My dinner guest tonight doesn't eat
refined flour, but she'll eat whole-wheat.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com