I have proof positive it can't be messed up. I tried hard.
But to just comment on some things that have been said, and everyone can certainly do the recipe and adjust for themselves.
But,I think in my first post, I warned not to undersalt. I'm not sure if you could oversalt this.
Now to the amount of flour added. Yesterday through several mismeasurements and being in a hurry, I tested a lot of things.
One part of my sponge was VERY VERY wet. I probably added an additional cup of flour to get it to a point I could let it rise. I thought for sure it would throw the salt off. It didn't. The bread was as delicious as other loaves.
The towel is not a problem for me. Sorry it is for others. I will mention that there does need to be meal or something on TOP, even if you use saran, because that is the "face" of the dough that goes in the bottom of the baking receptacle.
Many on other boards are cutting the amount of water to 1 1/2C.
I also do NOT use a large bowl for my mixing or rising. I use a 5-6" square tupperware and it is neat to see the dough/sponge double in it--going up the sides.
I am finding that I don't have to bake the last 10 minutes at all--done and good in the half hour. I am baking in a clay cloche.
As for the towel again, others are saying just put it in a plastic bag and freeze it, like a pastry cloth. My cloths are not getting dough in them--use bran and cornmeal.
And if I haven't said it here, on other boards people are also baking their regular artisanal kneaded bread recipes using this method and are getting spectacular results according to them. High rise--crusty crusty.
But to just comment on some things that have been said, and everyone can certainly do the recipe and adjust for themselves.
But,I think in my first post, I warned not to undersalt. I'm not sure if you could oversalt this.
Now to the amount of flour added. Yesterday through several mismeasurements and being in a hurry, I tested a lot of things.
One part of my sponge was VERY VERY wet. I probably added an additional cup of flour to get it to a point I could let it rise. I thought for sure it would throw the salt off. It didn't. The bread was as delicious as other loaves.
The towel is not a problem for me. Sorry it is for others. I will mention that there does need to be meal or something on TOP, even if you use saran, because that is the "face" of the dough that goes in the bottom of the baking receptacle.
Many on other boards are cutting the amount of water to 1 1/2C.
I also do NOT use a large bowl for my mixing or rising. I use a 5-6" square tupperware and it is neat to see the dough/sponge double in it--going up the sides.
I am finding that I don't have to bake the last 10 minutes at all--done and good in the half hour. I am baking in a clay cloche.
As for the towel again, others are saying just put it in a plastic bag and freeze it, like a pastry cloth. My cloths are not getting dough in them--use bran and cornmeal.
And if I haven't said it here, on other boards people are also baking their regular artisanal kneaded bread recipes using this method and are getting spectacular results according to them. High rise--crusty crusty.