I regret to say that I saved the recipe but not the cover, so can only say the recipe appeared in Feb/Mar 2011. I made the dough Sunday and the first loaf from it last night.
The dough was beyond wet. It rose to more than double in the 2 hour first rise. When I put it in the refrigerator it fell to slightly above its starting volume.
When I got out the required approximately 1 lb to make a loaf, it instructed to shape into a ball. Despite adding a fair amount of additional flour, it really couldn't to be said to form a ball. It was like trying to shape cream soup! At that point I almost threw out the whole batch of dough (or should I say "batter"?). I could not see how it could rise, just sink into a flat sheet of bread. I am a pretty experienced baker, but could not imagine this liquid rising or baking into bread. But I carried on, and to my surprise, although the baked bread did not resemble the photo, it was really tasty!
Has anyone else made this recipe? What were your experiences?
The dough was beyond wet. It rose to more than double in the 2 hour first rise. When I put it in the refrigerator it fell to slightly above its starting volume.
When I got out the required approximately 1 lb to make a loaf, it instructed to shape into a ball. Despite adding a fair amount of additional flour, it really couldn't to be said to form a ball. It was like trying to shape cream soup! At that point I almost threw out the whole batch of dough (or should I say "batter"?). I could not see how it could rise, just sink into a flat sheet of bread. I am a pretty experienced baker, but could not imagine this liquid rising or baking into bread. But I carried on, and to my surprise, although the baked bread did not resemble the photo, it was really tasty!
Has anyone else made this recipe? What were your experiences?