2 Questions:
1) Anyone experience baking this bread and have issues developing the initial gluten structure? I add the flour, yeast, and water according to the recipe (I understand it is a super wet dough) but it remains more of the consistency of pancake batter than the actual beginnings of bread?
2) How do we feel about an overnight rise? I know this doesn't usually call for it, but would the initial rise in the refrigerator over night be super detrimental? I started making this dough in the middle of the snow storm and was just informed I need to come into work anyways.
Submitted March 14, 2017 at 11:22PM by heyryandavid http://ift.tt/2nBzKfA Breadit
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