20 minutes ago, Kim Shook said:@chord - a question. I went and looked at the recipes and I plan to make a couple of them, seeing how well yours turned out. I was wondering about your baking vessel. It looks to me like you used a loaf pan. I don't have the Pyrex bowls that she recommends and, anyway, I prefer loaves. I have two of the loaf pans in the sizes she recommends. Did you increase your ingredients by 1.5, as she says? Thanks!
I only have a single loaf pan, so I made a 3/4 recipe. Below are the actual amounts I used. As I'm at altitude, my version is light on the yeast. Also, I realize now that I didn't account for the different flour weights, so there's less cornmeal and more whole wheat flour than in the published recipe.
|
Ingredient
|
Percentage
|
3/4 Recipe
|
|
AP flour
|
62.5
|
240g
|
|
Cornmeal
|
12.5
|
48g
|
|
Whole wheat flour
|
25
|
96g
|
|
1 cup boiling water
+ 1 cup 110F water
|
92
|
177g + 177g
|
|
Molasses
|
16
|
61g (3 tbsp)
|
|
Butter
|
5
|
21g (1.5 tbsp)
|
|
Kosher Salt
|
2.3
|
9g (1.5 tsp Diamond/.75 tsp Mortons)
|
|
Yeast (@high altitude)
|
0.8
|
3g (1.1 tsp yeast)
|
ETA: I previously made the standard recipe and really liked that as well. I made half of it in an Anchor Hocking glass bowl and the other half in the loaf pan as a short loaf:
There's a lot more info on the standard recipe at Alexandra Stafford's blog: https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/
