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sharonanne
Nov 28, 2006 01:49 AM
Made this the first time yesterday, didn't have a large enough dutch oven so I divided it in 2 and cooked it in a corning saucepan and a ceramic casserole dish.
I saw somewhere not to wrap it in plastic so I did what I usually do when I want to preserve the crust on a good bread and left it cut side down on the cutting board. The post said to cover with a paper bag but I left mine in the open air. Both the cut one and the uncut were fine today. I've also heard it makes fine toast but none of it made it that far. I had to add more water as we live in a dry climate and the flour is dry. The dough was obviously too dry without the water (I watched the video).
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Yep, it was the New York Times Wednesday food section, maybe 2-3 weeks ago. I made it, and it was flavorful, but the next day, despite being wrapped in plastic in the refrigerator, the crust was realyreallyreally tough. Like inedible. I cut it into small chunks with a cleaver and used it for stuffing, which turned out really delicious.
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re: bj2001
oakjoan
Nov 28, 2006 03:50 AM
Weird about the tough crust. I've made it 3 times and have never had that problem. I just put it in a plastic bag (grocery store type) and tied it lightly so that it wouldn't dry out but wouldn't be air-tight. Great the next day and the day after for toast.
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