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Showing 1-5 of 5
on January 06, 2011
This bread is delicious easy to make and perfect!
I came upon it by accident and tried it because the author said it had been corrected. I was looking for a Puglise or Ciabatta type loaf that I could make at home whenever I wanted one. I think the word "rustic" and the photo are what got me, despite the first two reviews that are several years old. What did I have to lose?
I have made it 4 times already with great results. See the pictures that I'm going to upload. It has a deliciously crispy crust and a soft interior with just the right size holes. My husband and children are always asking for more.
Aside from the wait time, it's very easy to make. I mix the dough at night, in the morning let it rise for the additional 2 hours and bake before lunchtime. I use a Romertopf clay baker with lid, and I think what is not clear in the recipe is that you heat whatever baker you are using inside the preheating oven for 30 minutes. (This is something I was familiar with from the Cooks Illustrated No-Knead Recipe). I also didn't rest the dough on a floured towel nor cover it with one, because the first time I tried it, the dough stuck (maybe I didn't flour it enough all over?). I flour a floppy cutting board, flour the top of the dough and cover it with saran wrap. It rises nicely.
Good luck to all! I hope you'll try it!
on January 09, 2009
By Chef #549586
on October 11, 2008
I didnt even want to give it one ---this is an incorrect recipe I found the real recipe and it states only one 1c of water. 1 2/3 ends up being a slurry and doesnt work. I tried to rescue it by adding more flour and it still was a flop --great idea but bad recipe.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Jan 'nVegas
on February 05, 2011
Tried this recipe in it's corrected form. Wonderful bread and so easy. If you like artisan type bread you will love this. Only requires wait time so plan accordingly. I followed directions exactly and had no problems with it. It will be my new favorite for company bread.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 29, 2011
yes this receipe calls for too much water but I just added more flour (1 cup total) and followed as directed and this turned out nicely. I thought the crust was pretty hard so people with sensitive teeth beware!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (48 g)
Servings Per Recipe: 16