I pre-ordered this which was released last week.
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The company have accidentally sent me two copies and say I can keep both. Obviously I don't need both. Does anyone want a free copy? Happy to send for postage costs. I expect it'll be a standard parcel price - about £3.30 I think.
I've been trying overnight, no knead loaves - they have been surprisingly good so far, although the original recipe must use a flour that's more tolerant of high hydration than my usual (Walk Mill Strong White) is, because my first attempts were an unbakeable mess - I've reduced the hydration and the below works for me;
600g Strong White Flour
1/4 tsp Femipan Red yeast
Mix to dough & leave for about 12 hours.
Remove from bowl and shape, then preheat oven (I use a cast iron dutch oven) to 230c
Once oven is hot enough, slash the dough, put in the dutch oven & bake 30 mins lid on, 15 mins lid off.
Makes a decent loaf, and is low faff enough to do whenever.
If it's an american recipe, then that would explain it - US flours need more water than those in the UK.
Although if you end up with a dough that's too sloppy, work some porridge oats into it. Oats are great at sopping up excess moisture.
And even an apparently unhandleable dough will still give a good result. A typical focaccia dough can be very wet - to handle a wet dough you can use wet hands or oily hands for kneading and bath in flour for final handling and shaping... and simply put up with the 'rustic' shaping you'll get!
Ah yes... Those wet doughs that you just have to "plop" into a tin because that's as good as it's going to get.
Funny you should mention focaccia. That's on the agenda here for tomorrow, as a branch has become accidentally detached from my large rosemary shrub this afternoon, and it'd be a shame to waste the bounty...