does it count if i only do it because i get paid to???
suziquzie,Could've baked just a few more min, other than that, great!
Do you have a digital thermometer? If not, you may consider getting one. I use mine all the time for all kinds of cooking.
Joe
I have two loaves of NYT in the oven; one plain and one with a medley of Italian seasonings, dried chives, dried chopped onions, dried chopped garlic and a bit of cayenne red pepper. OMG, does it ever smell great in my kitchen this morning.
Joe
Joe, I have a question for you. Do you add more yeast to yours and more salt? I do, to me, with the extremely small amount of both in the recipe, it's not enough and I'm not Italian so I like my bread to have flavor, not like in Tuscany where you swear that they forgot the salt. I will try the flax seed and also the Italian version. Sound so good and have two containers of flax seeds so may as well use them up......................so I can buy moreI have two loaves of NYT in the oven; one plain and one with a medley of Italian seasonings, dried chives, dried chopped onions, dried chopped garlic and a bit of cayenne red pepper. OMG, does it ever smell great in my kitchen this morning.Joe
Joe, what do you bake your bread in? I think that was part of my problem yesterday.
He didn't answer me yet and mine is rising too right now. Maybe I like mine higher or more yeasty flavored, who knows.I've added all sorts of things to my N.Y. Times dough and have never had to adjust the yeast.
Regarding the salt & yeast, I just use the 1-1/2t salt and 1/4t yeast for my recipes. Just because I'm adding flavorings and endhancements doesn't seem to require deviating from the recipe. As a matter of fact, I had my bread in the oven after a 9 hour rest on the countertop overnight. It had more than doubled in size so I figured it was ready. It appears to have come out OK, and I got the usual oven spring as well.
Joe