NY Times No Knead Bread. Oh my goodness, it’s a long process. Pretty simple, but you can’t really speed it along. By the time it was done, you almost aren’t in the mood for bread anymore… almost. The end result looks like a great, high quality loaf of Artisan bread. But it just tasted ok. Not bad, but nothing so spectacular either. And the crust was too tough to eat… so we just threw chunks of crust to the dog, and she was very happy :p
Here are some photos from my bread making journey. (see Part I for recipe and actual instructions).
Mix the 3 ingredients together. I used a scale to measure the flour.
It’s supposed to look like a wet blob.
Let it sit for about 20 hours!
It will grow and you’ll see little air bubbles.
Dump blob on well floured work area.
Fold blob into thirds (envelope style).
Pick up (an interesting task) and fold edges under so it creates a dome/bubble structure of a blob. Place on a well floured tea towel (I used a cloth napkin) and cover with another cloth.
Let it sit for a couple more hours. It gets bigger!
Place/dump blob smooth side down into a Dutch oven.
Clean up the flour that flew all over the kitchen during the dumping process.
Put the lid on and stick it in the oven.
Isn’t my Le Creuset dutch oven the cutest thing ever! Love it 😀
Take off the lid, bake it some more.
Remove from oven. Admire.
Remove from Le Creuset dutch oven. Yay bread!
And so concludes my bread making adventure, for now. Considering the ingredients cost less than $1, I just might try it again… maybe in a smaller pot next time around so the loaf will be taller.
If you try this recipe, let me know! If you have any tips to make it slightly more edible the next time around, let me know too 😉