Just dump and let it rise! It really is that easy!

Hi Jim,

What I would do is start the bulk fermentation at room temperature (ideally 78-80°F) until the dough begins to rise, typically after a few hours. Then, transfer the dough to the refrigerator to slow down the fermentation process for the remainder of the time.

Enjoy!

Oh yay, Danielle!

I’m so jealous…I’m not going to be home for a bit to do any baking.

Enjoy the bread.

Hugs, Lynn

Thinking about you as I’m about to put a loaf in for my parents and plan to make another for myself when I get back from my work trip next week!

Thanks so much for your input Danielle. In general, we tend to use less salt than many because of my husband’s health issues. But, as you said, you can easily adjust it to your taste. And I’m tickled that your family has enjoyed the recipe so much! That’s the most important thing.

I really appreciate you writing in!

I wondered about the salt too, cause mine all call for more, and I did it the first time with the recipe, but last 2 times I just used the same amount as normal and that was more to my taste, and people can adjust as they need. But the recipe is fantastic however it’s made. My family loved English muffin bread and something was changed and it’s not as nook and cranny as it used to be. I made this and told my mom I had found some that was good. Sent her a picture and she said it looked good and asked where I found it. Told her I made it and now on my third loaf and won’t be going back!

Oh Yay! I’m so glad you enjoyed it as much as we do! Thanks for sharing your recipe comment. It really does help a small blog like mine.

Have a great day!