I've been experimenting with bread baking over the past few months-- at first from Epicurious's "One a Day Baguette", which made lovely breads in a vaguely baguette-like shape. Today, I may have hit total paydirt with the "No-knead Bread" recipe as explained on the charming website Chocolate and Zucchini. I may be jumping the gun because it is still cooling, but all signs point to at least a moderate bread success. It is so easy, but be forewarned that you will have to wait about 20 hours until your bread is ready to eat.
The above picture was taken with Photo Booth because we still haven't replaced the camera I mysteriously broke in transit. I don't recommend actually cooling the bread on the cushion of a chair.
Oh, and I've found that bread baking is soooo much easier when you use flour that is made for bread baking (especially for dorks like me who always want to use whole wheat), AND when you use a scale for measuring instead of cups.
4 comments:
Sounds delish!
ooh, is that the Mark Bittner recipe? I bought an enameled cast iron pot 2 mos ago just to try making this--what size pot did you use?
whoops I meant Bittman not bittner
Yep, Karen-- but I had to use the Europeanified recipe (with grams) from Chocolate and Zucchini. I think my pot is 2.5 quarts. Do it!!
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