The bread turned out well. Its not quite as flavorful as a loaf made with a levain, but the texture is great. My only beef is its a small loaf....next time I plan to double the recipe and extend the cold fermentation time, and (maybe) up the hydration from 70-75%.
The possibilities are endless.
One thing surprising: I used a LeCreuset round oven preheated at 450F. After dropping in the dough and covering the pot, I heard a <pop>, and later discovered the knob on the lid exploded. Anyone have this happen?
The possibilities are endless.
One thing surprising: I used a LeCreuset round oven preheated at 450F. After dropping in the dough and covering the pot, I heard a <pop>, and later discovered the knob on the lid exploded. Anyone have this happen?