January 23, 2008 - 8:48am
Artisan Bread in Five...
I have used the master recipe and the peasant recipe, so far, from this book. I was wondering if anyone else has been using these recipes and doubled the amount of dough for a loaf? If so, what adjustment did you need to make in time and was there a problem getting the inside done without burning the outside?
I find the bread has good flavor, the crust and crumb are good for a bread so easy. The bread doesn't rise much before putting it in the oven but has great oven spring. I just find the loaves to be a bit small and think they might be just right doubled. I just don't want a charred, under done loaf.