Originally Posted by suziquzie
So Joe I'm guessing a low-carb diet is out for you???
You really do a wonderful job with all your bread.
Mine turns out so much flatter..... but the texture is right inside.
Are you using a La Cloche oblong cooker for your NYT bread? If you are and the bread comes out flatter than mine, here are a few possible reasons why:
1. With this cooker (and all of my NYT bread) I use 1# of flour instead of the 3 C that the recipe calls for. I still use 1-1/2 teaspoons of salt & 1/4 teaspoon of Instant Yeast, but use 13 oz. of warm water for hydration. This works well every time for me.
2. This one is a real possibility, and I've read about it in several places on the web...the loaf collapses from overhandling or improper handling while putting the risen loaf into the cooker. You can actually deflate the loaf by mishandling. I alleviated this problem by using oiled parchment paper in my proofing basket, then lifting the loaf by the paper's edges and setting the loaf in the cooker.
3. Check your yeast to make sure it's alive and well. I use SAF Instant Yeast that I bought in a 1# package ($2.16 per pound at GFS restaurant supply). I keep 4 oz in the refrigerator and the balance in the freezer. I read a treatise on yeast awhile back, and now only use Instant Yeast.
4. If you are using a round cooker, try using a pot that is smaller in diameter. I can do a 1# loaf in a 2-1/2 qt. Corning casserole dish (square)with the glass lid, or a 2 liter Pyrex bowl (round) with glass lid. Here are two loaves made with these containers:
Hope this helps.