I seem to be acquiring two passions during this Fall season: Bread Baking and Composting.
I got a great recipe for "Kneadless Bread" out of New York Times
and see what you think of it. The trick is to make the dough fairly wet and sticky and then bake it a covered hot pot (a bit like making damper) to release a surge of steam to create a delicious crust. I am trying to work out how to load photos...As you will see, I am using a multi-grain mix by a miller in Wisconsin (purchased off amazon.com). It is a bit tricky and I will need one or more essays to get it right. I gave the first loaf 6.5 out of 10 and this second loaf 7.5. The first photo shows the bread on its second proving and the second shows the actual baked loaf.
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2 comments:
Robert, your bread looks beautiful! Are you using your Le Creuset? There was a bread recipe in The Oregonian a year or so ago that calls for using a dutch oven. I am sure you can still Google it. In any case, what a lovely new hobby! You'll have to update us when you have perfected it (and all the secrets to getting there!!).
Rachel; I will send you the url for the recipe and overall approach (the blog does not allow links in text). Yes, I am using Le Creuset. You preheat the over and dutch oven (no more than 350 deg due to the plastic knob vs. 450 in the recipe). Then you place the bread after its second proving into the dutch oven, replace the lid, and put it all back in the oven and so on. This produces the steam needed for the hard crust. This would work for French bread of all sorts, I would think.
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