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Did I ruin my "Artisan Bread in 5" dough? Thick crust on top


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Home Cooking 5

Did I ruin my "Artisan Bread in 5" dough? Thick crust on top

Thanks4Food | Oct 10, 2011 05:01 PM

I've been doing well with Artisan Bread in 5 Minutes a Day, but last week I made the Whole Wheat Sandwich Dough (page 78) and didn't get around to trying to make a loaf until tonight. But I discovered that the lid had almost completely slid off the top of the bucket and the top of the dough had turned hard. I mean hard enough that I had to get a knife to break it up. I would say the thickness was about 1 inch thick or a little more. I broke it up, wet my hands and tried to incorporate the crust into the dough. It worked somewhat but there are still some chunks--and the dough smells a little fermented.

Do I throw it out or is it salvageable?

P.S. My husband has now drilled a tiny hole in the top of the bucket so I can seal it properly.

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