PJ, maybe you should re-write the recipe as a "version 2" revision. The recipe you linked to includes all the add-ins on the first rise. I think PJ's way of having the dough rise by itself before adding in the chips/cherries/nuts is better as the dough doesn't have to struggle to rise with all the add-ins. PJ, did you try bread flour instead of AP, instead of adding the extra boost of yeast on the second rise? I have the dough rising right now but if it's a slow riser, will switch to bread flour for the next batch. I also had to add more than 12 oz water to get the dough to look like the blog photos (it's always dry here in CA). 12-14 oz is the right amount, just let the dough tell you how much it needs. All good thoughts, Julia. No, I didn't try bread flour; I don't find that it speeds up the rise, just that it helps it rise higher. I think subbing bread flour and adding a little extra yeast boost the second day would produce a somewhat lighter loaf - although I do like the density of the loaf as is. Enjoy - PJH

• Reply