Good morning everyone.
I have my loaf of NYT method bread in the oven using bran. I have used cornmeal and in a pinch polenta.
I made a double batch of dough and am considering using oatmeal for the next loaf...
Has anyone here used anything else,)
I have pictures to post or pizza from a few nights ago, Floyd's recipe which is my all time favorite. I will try and get that done sometime today.
Be well everyone
Hello Larry,
and thank you for the response.
I live at sea level, so I cannot helpwith the high altitude conversions, but I will try flour next time, thanks for the tip.
It appears thaperhaps youandI are the only ones still experimenting with this method.
Welcome and be well.
I actually mix a double batch, and keep it in the fridge overnight ( I live in the tropics). I then pat it down. fold it, cover it with oiled plastic wrap and let it come to room temp.
I then remove it from the oiled bowls using a spatula..no messy cloths to deal with. I put the cornmeal or bran directly into the scrotching hot enamel pan just before "pouring" the bread dough in. I then sprinkle more cornmeal or bran on the top.
I use a 4 qt enamel pot,if my memory serves me well and I double up the batch. It produces a much higher loaf, better for sandwiches. After doubling the batch, I will never go back to single batches again.
I will do a flour and oatmeal tester next time and let you know how it works out.
I also LOVE the crust on this bread. That type of crust does not exist here, so I am very happy with the results.
Good luck with your future experiments...