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I made a double batch of No-Knead Brioche [Bread Illustrated by America's Test Kitchen][@rev]. Like last time[@rev], I measured out the amount of additional flour but this time I used 2 oz extra total so 1 extra oz each. I think I liked this more. Next time I made it, if this is what I find, I will add it to the recipe. You also need to mix (knead?) really well.
I made a double batch so one was in the slightly larger pan. On the recipe they say the times should be different; both rising and baking. I decided I didn't care enough about rising and when baking, they basically were both ready at the same time (or a bit late). Depending on where I probed, I got 190°F to 195°F. This is a bit too warm for Albuquerque altitude.
I tried really hard to have nice tops but they still came out wonky. I do not know what to do but it also doesn't matter much. I separated the larger one (larger pan, same amount of dough) since it didn't mash together as well and froze that. The other was good, as usual!