Hi,
I just made my second Jim Lahey bread. It was the walnut bread. It
was really nice--raisins, walnuts, and cinnamon. I had wheat bran
all over the crust.
I baked the first bread quite awhile back, and forgot that it came
out "wet" in the middle. This one did also, even though the
temperature measured over 200 degrees.
I followed directions. Baked 30 minutes in Dutch oven with lid
closed, then 15 minutes with lid off. Took temperature, and I figured
200+ degrees was ok for a lean bread.
Any suggestions? A book called "Kneadlessly Simple" said to bake the
bread 5 - 10 minutes longer than called for in no knead breads
(converting your own). But I don't know if that's with the lid off or on.
Thanks,
Judy