Oh goodness it's been in the oven for forever! And still doughy, and it's not as round on top :/
Yummy and easy bread
I've made it several times now, and it has turned out wonderful each time. My family eats it up as fast as I can make it. The first time you may have to read and follow the directions carefully, but after you do it a few times it gets much easier.
Nice crumb and texture
Hi, my first try on the recipe worked out very well; the bread has a nice, even, soft texture and mild flavor, great with spreads/vegan butters/fruit. I was home on Sunday so I did the standard rising process - my counter top is quite warm as I live in Miami. Next time I'll try the refrigerator method, and I will make sure to "tuck in" the sides, as my top was on the flat side.
Thank you for an easy, good recipe!
Smell after first rise
I started this last night, letting the dough do its first rise in our lean to, which keeps the same temp as a refrigerator, give or take. When I checked it this morning, it looked bubbly and bigger as expected, but it smelled of wine. Any ideas what the problem may be? Is it a problem? I'm continuing with the dough as I figure any alcohol will disappear during the baking process anyway, but it would be interesting to know what's caused it. I used a mix of all purpose white flour, plain wholewheat and wheatgerm.
No Knead Whole Wheat Sandwich Bread
You mention bread flour but I don't see it in the ingredients. Sounds great though.