Sorry. to D. Breckler for his/her problems. I have made it 5 times
now and it is superb...fabulous as I said before. I follow the
directions...and use the SAF dry yeast as directed. I use KA bread
flour though I have made it with KA regular. I have added a 1/2 cup
of whole wheat flour as well as a little sour dough starter and that
worked just fine.
I let it rise 18 hours at room temp (70 F in my kitchen). The towels
need to be liberally floured and I top it with abit of corn meal.
I now bake it in a 2-3 quart Anchor Hocking glass bowl purchased
last week at Ocean State Job Lots for $2.00 with a pyrex lid that I
have. It comes out just perfectly. I had baked it in a larger
pottery bowl but it was cracking more than it already had before I
baked in it. A Pyrex clear glass bowl would work too but I don't
have one and I can't find one up here in the north country. The
dumping is problematic but I slide a wooden peel under the towel,
carry it to the oven (I use the lower one because I am short) and
push the mass into the bowl with a metal bench scaper. A little
might stick but most ends up in the bowl and quickly cover it with
the pyrex lid. I assume the flour feeds the yeast.
Happy New Year to everyone.