In article .com>,
"stark" > wrote:

> Cindy Fuller wrote:
> > In article >,
> > > >> 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.
> > > >
> > > >I found it too wet to make a ball. I added more flour. Try
> > > >that or cutting back a bit on the water.
> > >
> > > Yep, this time I'm gonna use a cup and a half of water rather than a
> > > cup and five eighths. We'll see how it goes. I really want a better
> > > scale so I can weigh my bread ingredients instead of measuring by the
> > > cup.
> > >
> > > Serene
> >
> > I've got this loaf in the final rise right now. I probably added 1.5
> > cups of water and got a really slack dough, similar to Leila's
> > experience. Next time I'd go with 1 1/3 cups of water.
> >
> > Cindy
>
> Yeap, 1 5/8 cup water made a batter. Didn't rise so much as spread out.
> I potted it anyway.
> Mine had a nice rise not a full boule but higher than focaccia with
> cracker-like crust, but the center was not fully cooked. AND IT STUCK
> TO THE HOT DUTCH OVEN. Had to tear it up to get it
> out. Don't know if the too liquid dough or the dry pot made it stick.

My loaf didn't stick at all, surprisingly. I was worried that the extra
flour on the loaf would char, but it didn't. I'd make it again,
especially since SO liked it.

Cindy

--
C.J. Fuller

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