Bread.
Published April 5th, 2007 in mutteringsSo while I know that I may be the last remaining person on the internet to know about this, I am still so impressed that I am going to blog about it. A while back, the New York Times had an interview with a baker who makes a no-knead bread that has his customers enthralled. He shared the recipe on video with times, and it has since been picked up all over. I’m going to point to the recipe on the Oregonian, as it doesn’t have a login or pay-wall.
This may be the easiest thing I’ve ever made, and it certainly was wonderful. I think that I may teach the Badger (he tried to take the last of it for a sandwich, leaving me with storebought. Ha! We split it- one of the larger comprises he has had to make in the interests of marital harmony)
Interesting recipe. I’ve used the instant yeast before but for instant results. I used it commonly in pizza doughs where a quick rise is desirable. The only problem I found with it was that it didn’t have the taste and texture that went with the longer rise of regular yeast. This recipe has such a long fermentation period that a little of the yeast is used in much the same way as regular. The longer period of time is because the yeast has to have time to permeate the dough. I suspect that the results would be great flavour and texture. It will go on the list of “must try” !!
Yup- the bread has a slight sour-dough flavour and a chewy texture with large bubbles. It is tasty enough fresh that butter is wasted on it.