for -Lee Olson re:Noah Bread Variation

[Guest guest]

Hello -Lee, I tried making your modified Noah's Bread Recipe

from an article you wrote that I had printed from Themestream before

it went under (too bad-it was a great site). It was my first attempt

at making bread, ever. My bread has turned out very wet inside

despite cooking for about and hour, and was kind of gluey almost.

I'm wondering if it should have been divided into two loaf pans,

especially since it rose about 3 inches above the top of the large

loaf pan I used. Once it was cut open, I noticed that there was a

large air pocket that made the top of the bread almost like a thick

lid. I had mixed the batter by hand, Do you think I mixed it too

much/too litle? I am on the BC Coast, would the altitude have made a

difference? Also, I did not notice much foaming and hissing, a little

fizzle but nothing too much. Should the Perrier have been fridge-cold

before adding?

When the article printed, the right hand side margin was cut off

about a half inch, and now I'm wondering if I missed something really

important.

I hope you don't find this too trivial a thing to bother you with,

but I noticed you post some very good recipes and seem very

knowledgeable about the diet and baking in general, so thought I

would take a chance on asking you if you wouldn't mind posting your

recipe/article, and maybe telling me where I went wrong. That way I

can fill in the right hand margin!

By the way, other than too moist, the texture was marvellous, and it

tasted so good with GFCF margarine and jam. MMMmm! and I don't even

like any kind of bread usually.

Thank you -Lee.