Tuesday, January 19, 2010
finally got to the bread baking.
I used the trusty rye recipe (2c. white flour, 1 c. rye)
The dough was wetter than I remember and I lost a fair amount in the saran wrap.
Dough rose for 19 hours and then 2 hours.
The bread stuck a bit to one side but was easily pried off.
The loaf was a pleasing shape.
I served it on an appetizer plate with cheese, etc. and everyone commented on the bread, even those who had no idea I made it.
The texture was great and the crust perfect.
I still like bigger loaves (greedy, I know, but why not after all that waiting and rising?)
Would have appreciated handles.
Agree with other posters re: recipe on lid (mine doesn't have it) including oven temp - but in very clear print (maybe a template?)
All in all, a smashing success.