tag:blogger.com,1999:blog-4174828504743978425.post5560282651184045724..comments2013-01-18T07:07:02.138-08:00Comments on The Sour Side: Number of the beast breadAnnalisa Barbierihttp://www.blogger.com/profile/05794348984041332798noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4174828504743978425.post-72581614189224972182010-12-18T08:19:32.502-08:002010-12-18T08:19:32.502-08:00Thanks, the second batch was more successful and t...Thanks, the second batch was more successful and the second loaf which I'd left in the fridge for 2 days was the best. I think upping the water content is probably a good idea, I think my leaven is probably a bit under-hydrated from being in the fridge.Gailhttps://www.blogger.com/profile/01142727629081186898noreply@blogger.comtag:blogger.com,1999:blog-4174828504743978425.post-70231093868519884342010-12-15T09:52:51.560-08:002010-12-15T09:52:51.560-08:00Gail I made it again today using 666 (number of th...Gail I made it again today using 666 (number of the beast pmsl)ml of water. Try that next time.Annalisa Barbierihttps://www.blogger.com/profile/05794348984041332798noreply@blogger.comtag:blogger.com,1999:blog-4174828504743978425.post-38718179271265938432010-12-14T05:48:52.699-08:002010-12-14T05:48:52.699-08:00It wasn't hugely wet but it had some nice big ...It wasn't hugely wet but it had some nice big bubbles in it before I baked it off. If anything the first loaf was better than the second, I let that prove at room temperature for about an hour before I put it in the fridge. The second one had some big bubbles in it but it seemed to deflate when I slashed it and didn't perk back up so much in the oven. Will keep experimenting...Gailhttps://www.blogger.com/profile/01142727629081186898noreply@blogger.comtag:blogger.com,1999:blog-4174828504743978425.post-30512237130721762452010-12-13T12:35:14.091-08:002010-12-13T12:35:14.091-08:00Was the dough quite wet? I've changed the copy...Was the dough quite wet? I've changed the copy slightly above to say this. Was there a difference between the overnight and 36hr loaf?Annalisa Barbierihttps://www.blogger.com/profile/05794348984041332798noreply@blogger.comtag:blogger.com,1999:blog-4174828504743978425.post-83122323955272252692010-12-13T12:32:21.517-08:002010-12-13T12:32:21.517-08:00Well I proved one overnight and the next for 36 ho...Well I proved one overnight and the next for 36 hours and they were both tasty, although nowhere near as holey as yours, but I will make it again.Gailhttps://www.blogger.com/profile/01142727629081186898noreply@blogger.comtag:blogger.com,1999:blog-4174828504743978425.post-15772687552806532952010-12-09T05:07:00.253-08:002010-12-09T05:07:00.253-08:00Let me know how you get on Gail. Don't be afr...Let me know how you get on Gail. Don't be afraid to prove it for longer, makes for a much nicer loaf!Annalisa Barbierihttps://www.blogger.com/profile/05794348984041332798noreply@blogger.comtag:blogger.com,1999:blog-4174828504743978425.post-75909201278273194712010-12-09T04:54:32.097-08:002010-12-09T04:54:32.097-08:00I'm going to try this next, thank you! I'v...I'm going to try this next, thank you! I've been mainly making the Mill loaf but I made the white last time and it was fantastic. I'm with you on not wanting to make white bread all the time so I shall give this a go.Gailhttps://www.blogger.com/profile/01142727629081186898noreply@blogger.com