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On Tue 06 Mar 2007, Jakob Whitfield <jakob.whitfield@xxxxx.xxx> wrote: > Also on the bread topic, this looks like fun: 'No-knead bread' > http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1173330000&en=496dbbad22874065&ei=5070 I've tried it; it's not bad. I wasn't too keen on the crust. The crumb had lots of holes in it, for those who like that sort of thing. Do note there's a typo in the recipe; it's 1 1/2 cups of water, not 1 5/8. The correct quantity is given in the accompanying video. I wouldn't recommend using commercial yeast with it though, since the long rise really magnifies the flavour of the yeast. I didn't like the flavour of the first loaf I made with it (with commercial yeast). But it works fine with sourdough starter; basically just make your normal dough but increase the hydration. KakeThere's stuff above here
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