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 was a VERY sloppy dough this morning when I went to make breakfast baguettes.
I’m very proud to say that I have fully overcome my fear of wet doughs and I persisted with this one, sprinkling with flour, turning and turning, until it developed some semblance of structure. The one I sliced was a better baguette than the other, which ended up going a bit flat, ciabatta-style. Probably still tasty, but it was the first one I made and I think I could have gone a few more rounds of tucking in to firm it up. It was also brutally hard to transfer to the pan; the second one was firmer and therefore easier.
And here it is! Wow, see how lovely and airy it looks…?
Mmm… forgot to take a picture with the butter on it, so you’ll have to visualize it. I wish my camera didn’t take such “blue” looking pictures. Or maybe it’s my monitor and the pictures look just fine. Hope so!!!