Today (and yesterday's) baking experiment was a learning experience, to be sure. The Reinhart ciabatta turned out well with a few small problems while the Rayner pizza dough turned out poorly with a minor upside. First, the bad news, then the good news.
Pizza Goup: Well, no matter what we did, it did not rise. I cooked it anyway. It was flat as a pancake and once it began cracking and looking like the Sahara desert. When I broke it open I was surprised: the bread inside had a light and bubbly crumb (although it was severely underdone because I was afraid to keep it in the oven any longer). I nibbled at the edge, which was cooked. It was actually good! Since I let it sit overnight, it was very sour, but I liked it. I think I might up the salt from 1.8% to 2% if I make it again and I will actually try to make it rise.
|Pizza Goup: Out of the oven.|
|Pizza Goup: the crumb.|
after another minute or too tented the bread with aluminum foil to prevent it from burning further. My suggestion is that if you have an oven like mine (and are using an oven stone) just heat the stone up to 450 degrees F. That being said, the bread still turned out extremely well.
|The larger loaf, rising for the 3rd time.|
|The slightly smaller loaf rising on the pizza peel.|
|The two loves, out of the oven.|
|A nice, open, irregular crumb.|
|Crust and crumb!|