Follow up to cold kitchen, NYT bread recipe..

[likesmountains 52]

As you know, my house is cold. I let the dough rise for 23 hours...second rise was 2 hours and then i put it in the oven. Sadly, I set my timer but forgot to start it! So, I had to guess how much time I had spent sewing and vacuuming. The bread turned out great, it may have cooked a bit too long with the lid on but this is one very forgiving recipe! Yum.

[Lucinda]

1. Awesome!

I'm glad you got it to work. Nothing like fresh bread!

[Warpy]

2. Told you so

You can probably get by with a rise of as little as 15 hours, I always did. If it rises longer, o bla di, it will still work if you add a bit of flour while you're shaping it for that final rise.

And yes, it's the most forgiving recipe out there. It's why I always suggest it to beginning bakers, to build up their confidence before they tackle same day breads.

It also gets them out of the nasty habit of proofing the yeast. It's unnecessary unless the yeast is years old and the most efficient way I know of ruining bread by killing the yeast off.

[ge26252se]

3. sounds great

[Callalily]

4. Glad to hear that your

bread making was successful. I too have made that recipe and really enjoy the outcome. But lately I have been making this crusty bread - recipe also from NYT. It's so convenient b/c you can keep the dough in the fridge for up to two weeks. I make small loaves, so I always have fresh bread. I've also used this dough for pizza.

So, when I want a loaf of bread, I just take some dough out of the frige and put it in a small casserole, (this time leaving it out of the fridge to rise) and let it rise over night and bake in the morning, or rise all day and bake in the evening.

The slow rise makes for a wonderful texture.

http://www.nytimes.com/2007/11/21/dining/211brex.html

[cbayer]

5. Well done!

I really love this bread recipe and glad you made it work.