And you’re going to make me do this in the questions thread, aren’t you?
Ha! See that line up there? OK, then.
This is a very forgiving “recipe”. You can let it sit on the counter for anything from 2 hours to overnight (which would be something in the 8-12 hour range). You can leave it in the refrigerator for 2 days, or any amount up to about 5/5.5 days. Honestly, if you forget about it and don’t use it for 6-7 days, just add more flour to take up the whey-ish liquid and proceed. How would I know that…hmm?
Definitely make sure it’s covered in the fridge.
Final rise before the oven can be tweaked too: anything from 45 minutes - 4 hours depending on water:flour ratio and baking pot/pan/sheet.
I vary the water to flour ratio too, depending on what kind of pan I’m going to use. Someone gave me a ridiculous and expensive holiday gift back in December, and I exchanged it for a Emile Henry baking cloche (which I would never spend the money for otherwise), and I’ve already learned the hard way that the dough needs to be less wet and the final rise can’t go longer than about an hour or the dough expands so much in the cloche that it literally glues the lid shut.
FWIW, if you start making this regularly, getting an actual dough bin with markings and a lid is a good idea. They’re not that expensive, and then you’re certain the lid won’t get pushed off in the fridge.
Shitstorm aside… isn’t is amazing that BBS is smart enough to shut threads down all by itself when there’s a lot of community flagging? I just love that.
While I like the idea, didn’t this happen a bit too quickly here? It got dominated by one person and suddenly closed before it could right itself, so will people come back to it?
Wasn’t that the fucking most hilarious deeply ironic thread of all BoingBoing history? How quickly would the Anita Sarkeesian hate squad have rallied to jump to his defense?
