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Old 01-26-2007, 08:44 PM   #221
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lyndalou, complet detail instructions I posted on page 20 and photo on
page 21
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Old 01-26-2007, 09:31 PM   #222
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It really shouldn't need much more flour to get it to the proper consistency for the second rise. It is not supposed to be "like a baby's bottom," which is the descriptive standard for a kneaded bread. It's supposed to be a wet dough which has enough extra flour added to hold its shape.

I guess there might be more than one way to get good bread from this recipe. My "baby's bottom" is smooth and resilient and plump--not at all "pokable". The dough would drape over my hand--but it is a lovely soft exterior texture.
I have let it go 24 hours with no loss of texture or goodness of the resulting bread. I have also let the second rise go 12 hours and had an outstanding loaf of bread. My point would be that it is almost foolproof, IF you get the dough for the second rise "not wet"--but if one prefers a "wet" dough, that is fine with me.
My first one was wet--and the bread was good--a bit moist in the middle. Subsequently, the amount of flour I have added at the second rise is very small--but I have seen no prohibitions on the amount added. You just add what is needed.
So, once again, I think good results can be had from many ways of doing the bread. I am just trying to help those having problems.
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Old 01-27-2007, 07:45 AM   #223
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Very much appreciated, candocook. I am going to get some flour and try again today.
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Old 01-27-2007, 08:22 AM   #224
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I've made this bread quite a few times now and love it - now, it's time to 'play' with the dough. Some of you (can't remember who, and I'm not readiing 23 pages of this thread... ;) ) have added goodies to the dough. I'm wanting to add some roasted garlic, but I'm not sure when to make the addition.

I was going to do this last nite, but was hesitant to have the garlic in the initial dough out all nite. But, with just folding over the dough for the second rise or rest, doesn't look like it will be dispersed enough....so, when to add goodies??? Thanks for any ideas.
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Old 01-27-2007, 09:58 AM   #225
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When I added cheese I added it during the first rise. That worked really well for me. I believe Jenny added hers for the second rise and that worked really well for her too.

I added mine during the first rise for the same reason you mentioned. I was not sure how I was going to incorporate it well any other way. It can be done though so I don't think it much matters when it is added.
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Old 01-27-2007, 10:18 AM   #226
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O.K., looks like I'll add it with the initial ingred. Thanks.
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Old 01-27-2007, 11:38 AM   #227
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And with your garlic (thanks for the idea) how about some chopped kalamata? That was what I was going to do next.
And agree it has to be the first rise. I try to work the dough as little as possible in the addition of flour for the second rise to preserve the "sponginess/rise" that the dough has at that point.
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Old 01-27-2007, 11:56 AM   #228
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I agree to add "other ingredients" garlic or chopped kalamata in the first rise.
Many are making the bread.....we would like to see photos. Yes? It is interesting and fun to see different textures and shapes of this wonderful Bread Recipe
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Old 01-29-2007, 11:35 AM   #229
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Made it yet again yesterday. I have been making it once or even twice a week for months now. My friends request it. Now I am starting to give them the recipe instead!

The first rise was 14 hours. The only flour added was on the counter and a bit sprinkled on top so that I could "fold it like an envelope" and form into a ball. The dough was very wet and did not resemble a baby's bottom whatsoever -- more like my own bottom, actually ...

Like always, second rise in greased bowl. Baked in 3 1/2 quart LC oven. Baked for less time than recipe tells you to. Added 2+ T of DC kosher salt -- more than recipe says.

Like always ... perfect moist, holey tasty bread. I have my favorite Jarlsberg and arugula sammie for lunch today!

I love the idea of olive bread. I ate my weight of that stuff one trip to Italy! That'll definitely be my next project -- tnx for the idea!
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Old 01-30-2007, 09:18 AM   #230
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Well, I think I'm going to stay with a slice of the bread smeared with roasted garlic and other goodies. I added roasted garlic to the dough during the fermentation stage (about 12 hours into it) and it really worked fine, except for the first time the crust was not the wonderful crisp crust as all the other loaves have been.

So, I'd rather give up the garlic than the crust. But the flavor was asolutely wonderful!! Darn.
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