I’ve been wanting to try this for a while after seeing Jim Lahey in a TV piece. So I have another question, I see that this was updated on Oct 3 2018, was the recipe updated? You can learn more at High Altitude Baking. You don’t need a casserole. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I will have to try again but don’t really know what went wrong. It’s really crucial to the final bread. Delicious. That is what keeps the bread from sticking. A floured towel (this will never work!
Jim Lahey is the owner of Sullivan Street Bakery in New York. China, I don’t, but I have heard and read that if you let this dough rise the first time and then refrigerate it for three to four days, you will have a more complex, sour taste. It makes an open textured loaf that is perfect with cheese or soup. You’ll need an instant-read thermometer for that.
The loaf needs space, especially when you flip the dough into it. Exactly! I’m actually in HK (South China) and it is very humid here at the moment so that may be a factor. I waited for hours and finally decided to bake it a different way. I think that I have identified a couple of errors on my side: It rose to the top of a clear glass container by 12 hours, but I continued to let it rise for a longer time “to develop the flavor.” Then the dough started to deflate by about 3 inches.
Yesterday I made two batches – one with tap water and the other with warm water. Cynthia, that is soooo odd.
I’m not exaggerating when I say he’s a national treasure. By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. The bread has a wonderful flavour and the crust is excellent.
But you can elect to get other emails alerting you only when we post content on topics you are most interested in. Thanks for the comment. Ah yes, that might work. On my way to the kitchen to make croutons, or whatever with batch #1 and to mix up batch #2! You are an amazing resource. Looking forward to hearing which bread recipe on the site you’ll try next…. As the journalists who’ve reported on my bread have written, even the loaves that aren’t what you’d regard as perfect are way better than fine.
Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. I suggest really, really coating the towel with a lot of flour. Can I add olives to this recipe and have my bread come out okay?
Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Catherine, they sound small. Now, the 5-minute artisan bread calls for far more water and is a much wetter dough. Don’t feel too uptight about any of this. The loaf does rise, about 1 1/2 to 2 times its size. LC, you’ll probably need a more than 2 tablespoons. (Use caution—the pot will be very hot). This, too, is fabulous but in a different way. Just found this website! I may even try the 7 quart, as it’s round. Thanks, Kim. OH MY GOD. You just want to create an environment that holds the steam in. I’ll fully admit to bragging about making bread, however I don’t brag about the ease of recipe!
The blob of dough may look like a mess, but trust us, everything is O.K. That’s on my Bucket List. Then you’ll need to shape the dough and let it rise for another 1 to 2 hours. Everything happened as predicted in the recipe. I use parchment because the pot I have is a Dansk Kobenstyle 8qt stockpot, and tall, so it helps with safety from burning myself.