Libum (was RE: SC - OT Dogs vs Cats...)

[Decker, Terry D.]

You might have gotten away with adding the flour, but you also extended the
cooking time, so you reduced the percentage of available liquid and
lengthened the time in the oven which increased the evaporation.  Result dry
and hard.

The low temperature is supposed to melt the loaf together without spreading
it across the baking sheet.  The 30 minutes Giacosa recommended would cook
off most of the excess liquid, but still leave the loaf moist.

Bear

> 2 CUPS OF FLOUR
> 2 EGGS
> 1 1/2LBS CREAM CHEESE
> 4 WHOLE BAY LEAVES.
> 
> The dough was too stickey so I added about 1/2 cup more of flour and had a
> nice
> smooth dry dough. I baked it in one loaf at 350 for about 1 hour and 10
> minutes
> before it was done. I'm not a baker what did I do wrong?
> 
> Badger
> --
> I am Homer of Borg. Prepare to be... ooooohh, doughnuts!
> 
> 
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