Hi Jo,
Sorry for the confusion!
Yes, this bread is from the same recipe as the bread I made last week that I
added too much water to. Both used the Olive Oil Bread recipe I posted to the
list a couple of days ago. This time I used the correct ratios of flour to
water! The initial ferment in the other post is an optional ingredient, so if
you don’t feel like making it, just ignore it. 🙂
I also posted the recipe for the NYT Cooking No-Knead Bread, which has almost
the exact ratios I accidentally used in my first attempt at Olive Oil Bread
last week. It looks really easy and less hands-on than the Olive Oil Bread. If
you can’t find it, I’ll send it directly to you off-list. 🙂
Vicki. :-)
On 26 Apr 2021, at 7:30 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx> wrote:
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>
===========================================================
The OzFood mailing list
Archives: https://www.freelists.org/archives/oz-food
Unsubscribe or switch delivery mode: https://www.freelists.org/list/oz-food
===========================================================
