Hello,

Thank you for your advice a few weeks ago regarding my sourdough starter in which I was using distilled water throughout the entire starter process. I have now used bottled water and am finally producing sourdough that in Florida is not quite the same as the heralded San Francisco sourdough, but I am amazed at how it has turned out. I do have another question. I have made your "'Levy's'Real Jewish Rye Bread" recipe several times because it is one of my favorites. I meant to finish another boule this morning in the La Cloche after a 12 hour ferment, but I was not able to. By the time I can mix the dough after Step 2 it will have been fermenting for 30-40 hours in the fridge. Should I discard and start again? Thank you.

John

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Please stop sending me comments on
what people ask///

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With regards to re-crisping, we've found that it's a good idea to preheat the oven to 400F and then turn the oven OFF immediately on putting the bread in the oven. Leave it in the hot oven for about 10 minutes for the same result of crisp crust and warm crumb. This way, there's no chance that the element will turn on because of the oven thermostat registering that the oven is no longer at 400F; there is little chance of scorching the bread.

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I made the pitas for a second time and they are fantastic. My one strong recommendation is to roll them very thin – otherwise they are a bit doughy but still taste good. The second time I made them I substituted 1 cup of whole wheat flour that I had milled for minutes in the food processor. It gave a nice flavor. Louise

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I'm trying the pitas tomorrow, the dough is in the fridge now~ I know they'll taste fantastic, there's something about the soft, pillowy dough that just screams "delicious!"

Anyway, I've been meaning to ask if, in general, batards bake faster than boules? In the shaping section of the BB, Rose says that doughs can be shaped either way, regardless of the recipe. But considering that batards are longer and thinner than boules, is it possible that they bake under the time given for boules?

I was making the Beer Bread, and shaped the dough into a batard. The first time, I followed the instructions and the bread burned, probably due to my carelessness, but the 2nd time round, I baked it until my instant-read showed 200*F, which was at the 20 minute mark, ie. 15m + 5m.

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Louise, it makes a really large bread already--I think it is one of the biggest in the book. I doubt it will fit if you double it. I would make a regular batch first, and then see if you think it would fit doubled (and when you see the finished version, you may decide you don't need to double it anyway).

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I have 2 questions about rye bread which I am baking tomorrow.
First, should I make Levy's rye or sourdough rye?
Second, if I double either of them, will they fit in the La Cloche? I have read the directions and it does not say.
thanks, Louise

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We keep kosher and I am looking for a sandwhich bread that can be made without butter or dry milk. Any suggestions for a recipe made without dairy – or for substitutions for dry milk? I often substitute soy milk for regular milk, but that does not work when the recipe calls for dry milk. Thanks, Louise

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I made the onion pletzel from the 5 minute book and I highly recommend it. Growing up we called it onion board. Instead of sautéing onions per the recipe, I mixed minced garlic in oil (from the grocery store) with dehydrated onion and a little extra olive oil. Really yummy, Louise

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I made the pita last night and baked it this morning. It is truly one the easiest and least intensive breads I have made the results are great. I would never have believed that I could bake bread that would make that pocket! My only negative comment was that it was a bit doughy/thick - which tells me I need to roll it thinner next time. THe dough was a pleasure to work with and the texture of the finished pita is incredible. I am also going to make it with whole wheat next time.

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Louise,
The dough will double by the time you make the pita. You press it down during the first four hours to keep it from over-rising, which could potentially damage the gluten--it has quite a bit of yeast, so it is very active.

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I have a question about pita bread that I hope someone can answer since I believe Rose is away.
The recipe on page 225 says to mark the container with the dough where double the height of the dough would be. Then refrigerate the dough and check every hour for the first 4 hours pressing down if it starts to rise. I am confused. Is it supposed to double before you bake the pita – but not rise in the first 4 hours?
Also, has anyone made the pita?
Thanks, Louise

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