I saw this the other day, what a simple but brilliant idea 
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Clotted cream just out of shot?
I wish
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Lack of true dedication detected.
I am hanging my head in shame
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So you should.
What’s the subject again ?
Fuct if I know
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My 1st attempt for a long time, no knead, overnight prove. The dough seemed very dry even though I added extra water, but it looks OK.
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Recipe?
Need to be in your cups to understand American recipes
Not surprised, that’s only ~42% hydration. I don’t think I’ve ever made bread with such a low water content.
It will be interesting to see the crumb when you cut it.
Yes, for some reason I have a set of US measuring cups. It’s not as open textured as I hoped but a nice crust. It has a decidedly heavy feel to it.
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I will try again tonight/tomorrow. What quantity of water would you suggest?
Regardless of the recipe I never use less than 60% and sometimes up to 75% (see the no-knead shenanigans up thread 
) I’m going to make a simple loaf this afternoon at 70%.
More water makes the dough softer/stickier and more difficult to handle but tends to give a more open texture to the bread.
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Texture looks great. What % water did you use?