I made you some bread, but I eated it
Dec. 1st, 2007 11:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
seasleepyOkay, so I'm apparently over a year late on this bandwagon, but No-Knead Bread is very tasty! And I like the recipe quite a bit. So easy. All it takes really is a little bit of planning (like, deciding you want bread the next day, making sure you have all of the four ingredients, and mixing up the dough the evening before) and about half an hour of time about 4 hours before you want to eat it (with five minutes here or there at at about 3 points afterwards). You probably don't even need a mixer.
I apparently did too much reading online and was paranoid about it sticking to everything, so I was...overzealous, shall we say, with my flouring. Which means I have a thick layer of flour all over the top, bottom, and sides of the loaf. Not as tasty. Oops. I didn't really need to worry about it sticking to either the towel or our new very nice enamelled cast-iron dutch oven (hooray sale at Canadian Tire!), it slid right out of both. I think the towel obviously needed some flouring, but not as much as I put on there, and the dutch oven didn't need anything. (Hands are an entirely different story though, and I thank the commenters in various places online that recommended using a wet spatula to manipulate the dough, because otherwise I would have ended up with a very bad case of club hand (tm AB).)
I think mine turned out a bit taller than some (thankfully; I'm not fond of more flat loaves), because rather than leaving it on the counter for the second rise, I plopped it in a conveniently-sized pot that was on the stove, allowing it to rise up more than out. A lot of people suggest just throwing it in a Pam-ed glass bowl for the rise. I may try that next time since the pot is not likely to be as conveniently placed again. ;)
My main problem other than the overflouring is that I dirtied a lot of dishes, but I think that probably has to do more with this being my first time making it.
I first tried making some bread a couple of weeks ago (to try out my new mixer!), off of a generic recipe online, which came out just okay. Very heavy (all we had was whole wheat flour, so...yeah). And it stuck to the bottom of the pan, which made serving not fun. It tasted all right, but not nearly as good as the no-knead stuff.
I apparently did too much reading online and was paranoid about it sticking to everything, so I was...overzealous, shall we say, with my flouring. Which means I have a thick layer of flour all over the top, bottom, and sides of the loaf. Not as tasty. Oops. I didn't really need to worry about it sticking to either the towel or our new very nice enamelled cast-iron dutch oven (hooray sale at Canadian Tire!), it slid right out of both. I think the towel obviously needed some flouring, but not as much as I put on there, and the dutch oven didn't need anything. (Hands are an entirely different story though, and I thank the commenters in various places online that recommended using a wet spatula to manipulate the dough, because otherwise I would have ended up with a very bad case of club hand (tm AB).)
I think mine turned out a bit taller than some (thankfully; I'm not fond of more flat loaves), because rather than leaving it on the counter for the second rise, I plopped it in a conveniently-sized pot that was on the stove, allowing it to rise up more than out. A lot of people suggest just throwing it in a Pam-ed glass bowl for the rise. I may try that next time since the pot is not likely to be as conveniently placed again. ;)
My main problem other than the overflouring is that I dirtied a lot of dishes, but I think that probably has to do more with this being my first time making it.
I first tried making some bread a couple of weeks ago (to try out my new mixer!), off of a generic recipe online, which came out just okay. Very heavy (all we had was whole wheat flour, so...yeah). And it stuck to the bottom of the pan, which made serving not fun. It tasted all right, but not nearly as good as the no-knead stuff.
