Attempting to reconstruct an excellent bread recipe that we have somehow misplaced. This is a "no-knead" dough. It rises at room temperature overnight, is shaped with very light kneading and rises again, then is baked inside a closed container such as a cast iron Dutch oven. Very easy, though I recommend a scale to weigh flour rather than measuring
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Hope it turns out well for you! :)
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Today I'm using the beer, cheap stuff but I figure yeast and flour won't care. No sugar in the recipe, which accounts for the 18 hour first rise. I've just shaped the loaf, using the floured tea towel method, and set it to rise. In a couple of hours we shall see what we have. I promise to take a picture.
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Art did happen yesterday afternoon while the bread was baking:
http://altivo.deviantart.com/art/Vixen-preliminary-sketch-154998164
(Only the pencil sketch so click-enlarge it to see better.) Bread was good too. See recipe in the latest LJ post. Very, very easy, crunchy crust artisan style bread. You need an oven and a heavy covered pot like a cast iron Dutch oven, though.
Snowing hard here, about 3 inches so far. Not enough to close the library yet. I imagine this storm is headed right for you guys and you'll get more because of the lake.
Thursday we'll hear whether Chrysios and Jake made the first cut in the Amazon competition. I'll let you know.
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