- Thread starter
- #10,501
Got a cheesecake in the oven. I'll let you all know how this new recipe works out.
@rjohns39 just a heads up...that bread dough we've been talking about is very wet. The easiest way I found to work with it, is this: When you're ready to pull a wad of dough out, liberally flour the top of all the dough while it's still in the dough bucket and flour your hands up real well. Reach into the bucket and pull out a mass of dough about the size of your fist and with your floured hands stretch the top of the wad to the underside and with as little handling as possible, get it on your baking surface. Flour the top and make your slashes quickly with your sharpest knife (or lame). This recipe makes a rustic loaf, not a carefully formed dainty one. (And don't worry about the excess flour left on the dough in the bucket, it will be absorbed into the dough still in the bucket.)
@rjohns39 just a heads up...that bread dough we've been talking about is very wet. The easiest way I found to work with it, is this: When you're ready to pull a wad of dough out, liberally flour the top of all the dough while it's still in the dough bucket and flour your hands up real well. Reach into the bucket and pull out a mass of dough about the size of your fist and with your floured hands stretch the top of the wad to the underside and with as little handling as possible, get it on your baking surface. Flour the top and make your slashes quickly with your sharpest knife (or lame). This recipe makes a rustic loaf, not a carefully formed dainty one. (And don't worry about the excess flour left on the dough in the bucket, it will be absorbed into the dough still in the bucket.)