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...??
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