|
I've had this thread bookmarked for way too long. I decided on Saturday to finally buy some flour and yeast, and attempt the King Arthur recipe. I couldn't find any unbleached in their brand, so I just used the unbleached store brand - Fresh Market. First up, creating life:  Next, wait patiently. I made a large batch - I figure I can try making a batch every 2-3 days until I run out. This way I can see what waiting X days does to the baked bread. And now the money shot:   It turned out really tasty, albeit "yeasty" smelling on the inside.  Guess I'll look into what's next for this batch. Longer proofing, longer baking time, or smaller ball of dough, less flour on top? 
|
#
¿
Feb 25, 2015 02:29
|
|
|
|
| # ¿ Apr 19, 2024 18:02 |
|