fairycakes309's blog

Made the Grant loaf from ‘World Encyclopedia of Bread and Bread Making’. 1/3 recipe =1 loaf Used 100% hard white wheat, fresh milled. No-knead recipe, but the dough was stiffer than I’d expected. Added 1 TBSP of gluten with the dry ingredients. Turned into small Dutch oven, covered, to rise. Result: pretty tasty, but crumbly. Fresh loaf had a crisp/crackly crust and soft crumb. Mistakes - forgot to preheat oven so the dough rose too long.