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I’ve been making the Sullivan Bread, and this time I used 1 cup of all purpose flour, 1 cup whole wheat flour, 1 cup bread flour. All King Arthur brand flours. Worked well. Not a lot of rise, but it was cold in the house this weekend.
5 responses so far ↓
1 Amy // Aug 16, 2007 at 8:50 pm
I think Henry wants some of that bread!
2 mary // Aug 26, 2007 at 12:52 am
your bread looks crustily awesome! gonna make or bring some when you go to the Silo Cooking School? yum!
3 gingergargoyle // Aug 30, 2007 at 5:44 pm
Hi Eric- if you warm the bowl up under hot water and let it set a while then dry it out good, put the dough (covered of course) in the bowl and the bowl in the oven with the heat turned off/light turned on (if you have that option), it won’t matter how cold your kitchen gets.
The oven is made to retain heat and the warm bowl will give your dough enough to “pimp out” your yeast…if you can leave the light on in the oven with the door shut, it will maintain around 70-75degrees F which is the perfect temp for rising dough.
Good luck with the dough.
4 greg the makeup guy // Sep 4, 2007 at 6:41 pm
So where’s the promised episode of the county fair, blue ribbon roosters and monster pumpkins and such?
5 Sonya Ihimaera-Hertig // Jan 18, 2008 at 11:40 am
Hi Eric!
My husband and I are currently living in Trinidad & Tobago but about to shift back home to New Zealand and live on our 52 acre property. We have consumed your podcasts like starving people looking forward to our own homemade feasts. Thanks so much for you and your wife’s work at making all this good stuff available. I’ve been making potato bread for a long while now and I was thrilled to successfully make your great no-knead bread. I appreciated seeing it done. The visual helps soo much.
Cheers,
Sonya
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