NYT, double the recipe from southern mexico
Last week I continued the experiments I have been doing since I learned about this method of bread baking.
I doubled the original recipe and followed the rest of the instructions but for using cornmeal instead of wheat bran ( I had none ).
I was even happier with this loaf. Doubling the recipe will be the norm for me from now on. I might even try tripling it.
I also kept the oven temperature as high as possible, probably about 500F. The crust was deep golden brown tinged with dark brown bits and looked great.
The four women to whom I served this bread have since asked me to teach them to do it. They also devoured the entire loaf, this kind of bread not easily being available here in southern mexico.
For ease, I cannot imagine improving on this method and recipe.
Now that we are going into a warmer season, my bread will be in the fridge, as my kitchen is now about 80F.
now, if only I can get my ciabatta to work as well......