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Artisan Bread - Question on the baked result


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Artisan Bread - Question on the baked result

janetms383 | Feb 9, 2009 10:05 AM

I was very excited about the recent thread on Artisan Bread in 5 minutes a Day. I got the basic recipe on line from NYT and have the book on hold at the library (I'm number 3 in line).

But, I got impatient and using the basic recipe from the NYT, I made a batch yesterday. Super easy to throw together, I covered and let it rise about 2 1/2 hours. The dough really came up fast and was very airy. Following the instructions, I floured the top and though sticky, I found it easy to cut of the described amount and shape it. Since I have neither a stone nor a peel, I used the alternate baking instructions... Shaped the circle into an oval and placed in a greased, non-stick loaf pan. Preheated the oven to 450 degrees with the broiler pan on the floor of the oven, placed the loaf pan on the middle rack, added water to the broiler pan, quickly shut the door and baked for 30 mins. Actually, I went about 35 mins.

The result was a nicely browned loaf that didn't raise up very high, but had a nice thunk when I knocked on it. I let it cool and sliced into it. The crust was crisp but not as thick as I was expecting it. And the interior was very spongy. Not surprising since the risen dough was spongy. I threw the rest of the batch into the refridgerator. This morning, it was still deflated.

Will the baked loaf improve if I age the dough?
Will the unbaked dough rise up again?
Did I do something wrong?

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