Some other details: I made the dough up early this morning with a fragrant, active starter fed last night and left at room temperature. I needed to bake it late this morning instead of this evening, so I gave the dough a boost of instant yeast - about a heaping 1/4 teaspoon. I baked it for 40 minutes in an old (well seasoned) heavy black steel loaf pan. Your thoughts? Thank you, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked about 1 year ago
Please enter a valid email address.
Well played. You deserve a cookie.
From chewy & sugar-rolled to crisp & brittle (with everything in between!)
Meet Your Cookie Match
For a Juicier Roast, Do This
Sale! Smart Cookware & Sharp Knives
The Illustrated Biographies of 16 1/2 Desserts
Marble: Stone Cold Stunners
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.