Probably my most impromptu bread ever, partly because we were all out of flour. You can’t see the nice yellowy tint of the bread, but it really is lovely. This was actually the basic Artisan Bread in Five formula, doubled, which I made for pizza crusts last night. I was going to substitute an equal volume of semolina to make up two cups. But when the flour gave out, I added more than I had first intended to – there was EXACTLY enough to make the dough! I also added 4 tbsp sugar and about 1/4 cup of olive oil total, reducing the amount of water accordingly. Oh, and I reduced the yeast to 2 Tbsp (that probably doesn’t sound “reduced” but if you double it properly, you use 3 Tbsp, which I couldn’t conscience). It was a bit slow to start rising, but eventually doubled nicely in about 3 hours. The pizzas were very nice, though with the oil, and probably too much sauce, the crusts were a bit soft. After rising for about 10 hours yesterday, then refrigeration overnight, this
Day 552: I’m Obsolete.
16 hours ago