For those of you who are making this regularly, (like me!)
are you getting slightly different results each time? The reason I'm asking is because mine doesn't always turn out the same way and I use my food scale to measure out the flour every time. It's always delicious, so I'm not complaining, but the one I made two days ago "fell" as it was cooling.
Also, I'm wondering if the yeast makes a difference. I have been using regular active dry yeast. Should I be using rapid rise? I'm wondering because I went onto the NY Times website and read the original article by Mark Bittman, and in the photos, Jim Lahey's bread was definately higher than mine turns out.
Maryann
are you getting slightly different results each time? The reason I'm asking is because mine doesn't always turn out the same way and I use my food scale to measure out the flour every time. It's always delicious, so I'm not complaining, but the one I made two days ago "fell" as it was cooling.
Also, I'm wondering if the yeast makes a difference. I have been using regular active dry yeast. Should I be using rapid rise? I'm wondering because I went onto the NY Times website and read the original article by Mark Bittman, and in the photos, Jim Lahey's bread was definately higher than mine turns out.
Maryann
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."