My computer is slow so i didn;t watch the video. But the recipe i had gives warm water, but i use cold. It has to sit there that many hours, so there's no sense giving it a head start. But it works either way.
In fact there s very little you can do to go wrong with this bread. I've done all kinds of variations on this - since i work all day, i usually mix it at night and bake it the next night, 24 hours. It's fine. I sometimes forget to turn it out on the table and fold it, and have baked it right from the bowl - just dumped it into the hot pot - great again. Used whole wheat flour - got nice whole wheat bread. I used unfiltered beer instead of water - great bread. It's hard to go wrong. Lots of recipes have this mystique about them - yuou have to do this and that exactly this way. Sometimes it's true, but in this case it's a pretty flexible recipe.
And ... i always taste it while still warm, otherwise what's the point of making bread at home!!?? That's the first little things of the recipe i discarded. I thoguht, what's it going to explode if i cut it while warm? I figured the problem is that if you start cutting like many people do, pressing the knife on the bread, you'll squash it if it's still warm and it will be dense and gummy. But if you saw it carefully with a sharp serrated knife and don;t press at all on the knife, there is no problem. So enjoy your warm bread (about half an hour after taking out of the oven it will cut easily enough and be still warm and delicious.)  | 
07-14-2007, 11:06 AM
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