So, I just trued making Yvette Van Boven's simple "Bread Without Working the Dough - Well, Almost". Twice. BOTH times there was WAAAAYYYY too much water and the dough was a limp, gooey mess that I couldn't form into any kind of ball to let prove.
The first time I just left it in the mixing bowl to let it prove, and after 16 hours it was still a limp, gooey mess. The first time I thought I might have messed something up, so I tried again. Again, I followed the recipe EXACTLY -- no joke: I did precisely what the recipe says.
Her recipe has the following ingredients:
2 3/4 cup all purpose flour
1/4 tsp yeast
2 tsp salt
1 cup water
1/2 cup beer
1 tbsp vinegar
What is the correct amount of flour and water for this recipe? Why has it turned out to be a loose, limp, gooey mess BOTH times that I've tried to make it, following exactly the amounts and exactly the processes that she has in the book...??
by Toniann Pasqueralle | Banana bread may very well be one of the greatest and most versatile gifts ever to be bestowed upon...
by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...
by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...