Saturday, July 26, 2008

The 27-hour Bread

I wanted to try Alton Brown's Dutch Oven bread from this season of Good Eats. The recipe calls for 19 hours of room-temp rest before pulling the dough together. Unfortunately, it didn't say to check the consistency during that time. It turned out to be far too soupy, and I had to spend quite a bit of time adding flour and letting it rest before I could continue. In the end, the crust and crumb were beautiful, but it didn't have the depth of flavor I'd hoped for.

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