Saturday, January 23, 2010

Here we go!

11:30 AM Saturday morning. i just put the kneaded dough , covered (bowl) into the fridge. Looking forward to tomorrow to do the actual baking. Finally could put the 18-24 hours together to let it sit!

8 comments:

  1. Sunday morning ... the bread rested, rose and is now in the oven. i'm trying to figure out how to post pictures here.

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  2. The only problem i had was getting the bread OUT of the pot! i used a knife and ran it around the sides. i was afraid i was going to break the pot. But, it finally came out and is wonderful! i used 1 tsp. of salt and it tastes like it might need a little bit more.

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  3. I use about 1 1/4 to 1 1/2 teaspoons of salt. Also, I've commented about the sticking on some other postings this morning. I was having a problem too, but have overcome it. I sprinkle semolina on my counter and put the dough on that. The, I make sure that the semolina surface of the dough is on the bottom of Judy's baker. With a good, complete covering of semolina the bread is coming right out of the pot.

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  4. Did you rise the dough in the fridge?? I always put it in a warm or room temp place.

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  5. i did keep it in the fridge. Next time i will try not putting it in there. Rona said she had the same problem and used semolina.
    Judy- i posted the pix on Facebook. cant figure out how to post them here.

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  6. No fridge, Jane. Picture warm dough growing through those eighteen or so hours.

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  7. But isn't it funny though that even with the bread resting in the fridge it turned out great. Can't wait to make another loaf. i might try with oats and seeds. Maybe chocolate even! :)

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  8. i am making my second loaf. i increased the salt to 1 1/2 tsp. It's been resting since 9 AM this morning and has tripled in size!! i didnt use plastic wrap i just covered theglass bowl with a cotten towel. Should i just use 1/2 of the dough tomorrow when i bake it? i also added nuts, seeds and raisins. :)

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