Tuesday, January 29, 2013

No-knead bread

I baked two loaves of no-knead bread on Saturday afternoon. Click for the recipe. Though both loaves came from the dough that I started on Thursday, I baked one indoors and the other outside. The sliced loaf was baked in a 12-inch deep-style Dutch oven with coals for 450 degrees. I set the other loaf inside a deep fry skillet with a lid and placed it inside my oven at 450 degrees. The lid came off after 20 minutes.

The bread had a wonderful flavor, one that was reminiscent of sourdough. The long ferment (48 hours under refrigeration) helps boost its flavor. I should note that while this method is not a replacement for true sourdough, it does yield a descent loaf of bread.

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