Looks soooo good. Is this the recipe that you first added too much water and
made it correctly this time? Is it the recipe that you posted that has a
ferment? Do you have the NYT recipe that had a similar flour—water ratio?
Jo
Or is it the NYT recipe that you found that was similar to the one that has too
On Apr 24, 2021, at 11:13 PM, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
This felt much more successful with the correct amounts of everything! I
could actually shape the dough (wonky though my shapes might be!) and I am
really happy with these.
I won’t have to bake more for a couple of weeks, I think!
Vicki. :-)
<Olive Oil Bread take 2 in roaster.jpeg>
<Olive Oil Bread take 2 cooling.jpeg>
<Olive Oil Bread take 2 sliced.jpeg>
