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Easy and Delicious
December 11, 2013
This recipe is incredibly easy to follow, and the bread even easier to make. It looks wonderful, smells wonderful, and tastes wonderful. However, there are a few things to keep in mind:
1. Don't let it proof too long. As other's have said, the dough will lose it's gusto and bubbliness. 18hrs is the max. However, I've let this sit room temp for 24hrs - it flattened and had some scaling on the dough, but to my surprise - the bread rose a bit in the oven and till came out OK.
2. Plan ahead. Since you don't want to overproof this dough, you'll want to make sure you'll be ready to stick it in the oven.
3. Get a good serrated knife. Even with my Wusthof serrated knife, tackling this thick hard crust can be challenging. With a poor knife, you'll flatten the bread trying to cut it and will be unable to cut entirely through the bottom.
4. This pairs wonderfully with good Balsamic Vinegar for dipping. (Not the runny stuff to make salad dressing.)
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Wonderful Bread
December 7, 2012
I have been making this bread since April 2008 when it was taught in a class. The water does need to be changed to 1 1/3 cup. I love garlic and for a change of pace I roast some garlic and then add chunks of that to my bread in place of the rosemary and lemon zest. I love the rosemary & lemon also.
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So easy, and delicious!
January 20, 2012
I have made this bread at least once a month since I received my Le Creuset pot for my birthday a few years ago. The only time it doesn't turn out, as other reviewers have said, is when you don't measure things exactly. Or, the flour you are using is bad. You need to use unbleached all purpose flour that is fresh ,and use the same measuring cup that you use to measure the flour to measure the water.
The bread tastes amazing, I always get complimented on it when I make it. It has become a staple in my meal planning and turns out perfect every time now!
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I was so amazed at how easy and beautiful it was, I took a picture for my mom after making it the first time!
