I attempted baking this bread for the 2nd time last week. I read the original article and its follow-up to refresh my memory. The results were less than desired and after allowing the dough to ferment for almost 24 hours, I still had that loosey-goosey glop. I baked it in a loaf pan, covered with aluminum foil for the 1st half-hour, uncovered for the next half-hour.
A friend alerted me to Martha Stewart's TV program on Thursday, 18Jan07 which had a demonstration of baking this bread. I was not at home at the time of the telecast, but accessed the website and copied down the recipe.
THERE ARE SLIGHT DIFFERENCES IN THE INGREDIENT AMOUNTS, A MENTION OF OLIVE OIL, AND BAKING TEMPERATURE.
I've come to the conclusion that too much water is being used in the recipe printed in the NYTimes.
I'm going back to my usual method of baking bread. I've had success baking ciabatta loaves and rolls in the past.
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