Ok so I have just started 2 batches. After I mixed them I noticed 2 items.
1 - Mix in a glass or plastic bowl. Why? I have some great mixing bowls but many are metal. Is metal a no no with this bread?
2 - There is no sugar in this recipe. What is the yeast going to eat? In baking class our instructor said "do not forget ALWAYS feed the yeast no matter what the recipe tells you!" So we always took our yeast and added it to a bit of warm water with about 1/2 tsp of sugar. But this recipe didn't call for any.
I'm guess I'm asking in that maybe I copied the recipe wrong
Ok baking. I have a souffle white ceramic dish. Is this too narrow? But it doesn't have lid. I also have a 4 quart oval corning ware type dish that does have a lid, but the lid is not domed. I planned on using that dish lined with parchment paper, but wasn't sure if I should do the second loaf on the pizza stone and if so how to cover it for the first 30 minutes.
Oh good lord I feel as if I'm making this sooo complicated
1 - Mix in a glass or plastic bowl. Why? I have some great mixing bowls but many are metal. Is metal a no no with this bread?
2 - There is no sugar in this recipe. What is the yeast going to eat? In baking class our instructor said "do not forget ALWAYS feed the yeast no matter what the recipe tells you!" So we always took our yeast and added it to a bit of warm water with about 1/2 tsp of sugar. But this recipe didn't call for any.
I'm guess I'm asking in that maybe I copied the recipe wrong
Ok baking. I have a souffle white ceramic dish. Is this too narrow? But it doesn't have lid. I also have a 4 quart oval corning ware type dish that does have a lid, but the lid is not domed. I planned on using that dish lined with parchment paper, but wasn't sure if I should do the second loaf on the pizza stone and if so how to cover it for the first 30 minutes.
Oh good lord I feel as if I'm making this sooo complicated