> Are you using Jeff and Zoe's recipe?

Using the recipe posted here in RFC on June 17 at this link, but cut in
half:

http://wgntv.trb.com/news/local/lunc...,3530113.story

> Don't expect it to rise much
> between fridge and oven. The rising happens with the ovenspring. Be
> sure to slash the loaf just before baking.

D'oh! Not slashing the loaf. Will do next time.

> I've been satisfied with the
> spring I get. Note, too, that the authors will respond to your
> questions on www.artisanbreadinfive.com.

Thanks much for that site reference.

On Fri, 27 Jun 2008 18:50:24 -0500, Cuthbert Thistlethwaite
> wrote:
>
>> Are you using Jeff and Zoe's recipe?
>
>Using the recipe posted here in RFC on June 17 at this link, but cut in
>half:
>
>http://wgntv.trb.com/news/local/lunc...,3530113.story
>
>> Don't expect it to rise much
>> between fridge and oven. The rising happens with the ovenspring. Be
>> sure to slash the loaf just before baking.
>
>D'oh! Not slashing the loaf. Will do next time.
>
>> I've been satisfied with the
>> spring I get. Note, too, that the authors will respond to your
>> questions on www.artisanbreadinfive.com.
>
>Thanks much for that site reference.

Check out YouTube also. You'll find videos on preparing the dough and
forming bread from it. I watched a few earlier this week.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West