Posted: 2010 Mar 09 (Tue) 15:19 UTC
I baked the last of the dough last night. When I took the bowl out of fridge, I noticed a small pool of water in it. I've never seen water come out of the dough like that. Looked a bit disgusting.
I wasn't really sure what to do about it. The dough felt old as I stretched it. I coated the surface with all-purpose flour to prevent sticking to the cutting board during rise, but the water took over and it stuck anyway. I sprinkled some more flour near the end of the rise -- not that it rose much -- but it was no help for the bottom. The cornmeal helped a bit. It was better than nothing.
My idea for the bake was to set the oven for 350°F and bake it longer so the water could come out and the middle would be cooked. I had it in for about 50 minutes. I guess I got impatient and took the bread out to cool on a toaster oven rack on the counter. I could tell it could have stayed in for another 10 minutes or so.
After 10 or so minutes of cooling, I cut it and yep, the center was rather wet. It was cooked -- it's not raw dough -- but just not cooked enough. Still tastes good though.