All questions

Left Jim laheys stecca out for too long during first rise. What should I do?

asked by Gourmel about 1 year ago
10 answers 557 views
Profilepic
added about 1 year ago

I would add flour and water in the ratio of the original recipe and let it sit for like 2 hours to mitigate the overrising.

2014-07-08_17.58.49
added about 1 year ago

The recipe was 3 cups flour to 1.5 cups water so a 2:1 ratio. How much should I add? Also this is a no knead recipe if that changes anything.

Default-small
added about 1 year ago

How long, what does the dough look like?

2014-07-08_17.58.49
added about 1 year ago

Almost 29 hours! It's big and wet with bubbles on the surface.

Default-small
added about 1 year ago

I would just proceed normally. That dough is pretty resilient.

2014-07-08_17.58.49
added about 1 year ago

Ok, trying that. The dough smells fermented (if that's possible) but I've never made it before and have no idea how it should smell.

Default-small
added about 1 year ago

Ever made the Artisan Bread in 5 recipes? They have the same smell. Some of it cooks off. It's not perfect, but it's the best you can do.

Default-small
added about 1 year ago

Blog called "Alexandra cooks" has a recipe for a faux focaccia out of over-fermented dough.

Stringio
added about 1 year ago

Here's the link to that recipe
http://www.alexandracooks...

2014-07-08_17.58.49
added about 1 year ago

I saw that and actually made it a few weeks ago!

From Our Friends
powered by ZergNet