White bread (crusty, no-knead)

Did a double batch for the first soup night. Forgot to mix dry ingredients before adding water and it turned out fine. The two doughs had wildly different consistencies, both still worked out.

For the very warm water, today I measured it and did 40 degrees.

Trying to make baguettes ish to have with risotto. Made normally up until turning it out. Then I split it in half, left one in the bowl for later. With the other, did the usual flour and fold, but folded and rolled and floured more until it was a long roll, then shaped it a little more and put it on a tray on baking paper. set oven to max heat and baked for 20 minutes. It baked more unevenly than usual so I’ve turned it and am giving it another 10 min.

Making tonight. Did the dough like 3 hours ago (it’s raining and I had a meeting). Floured workbench and sprinkled more flour after folding. Baking at 230 on a floured flat baking tray. Plan is to try and steam it a bit when it comes out, because recently Claudia baked bread and transported it in a sealed container and it came out delicious.

I might cover it with a teatowel? I might use a slightly damp tea towel? Next time I could cook it in the dutch oven thing and keep the lid on afterwards while it cools. Idk nothing sweats like a plastic container.

Turned it 25 min in. It’s quite tall and not long enough, I think I should aim for slightly more of a log next time.

Wrapped it in foil to cool for like 20 min. Cut it open and it’s still steaming, held the heat very well. Not all that impressed with the flavour or the size of this loaf but it hasn’t had a chance to cool yet, we’ll see.

Just made the dough now, normal way.

For last night’s loaf, I gave it maybe 50 minutes and shaped it a bit longer and narrower. Haven’t tried it yet.

Making 2 loaves tonight. Put 4tsp yeast into one by accident but mostly scooped it out and then added a bit extra to the latter for good measure. Started one in the oven but after 10 min realised I could fit 2 side by side, so as quickly as I could, I took it out, loaded the second loaf and put it back in. To compensate, heat is now 240 but I may change my mind on that.

Whoops which bread is which? I’m guessing the one that went in first is on the left.

Okay so now its on the right because I turned it. I put them each on separate pieces of baking paper so the layer on top is the newest.

Success on baking 2 at once.