The long awaited bread recipe of my dreams has been found. I had been "surfing' through NYtimes.com and found a no-knead bread recipe from the minimalist, Mark Bittman. NO-kneading, I did not think that this was possible. All the cookbooks I have read require many fancy french techniques including kneading the dough for several minutes, several times. So naturally I thought that the gluten could not develop properly without kneading the dough. But I came across this recipe and somehow I guess time, 16 hours, does it for you. THis is amazing. My first several attempts at this bread had failed considering i used oat flour, so the result was very dense, but still crunchy. Then I had bought up some whole wheat flour, and made the recipe again. It came out perfect. I couldn't believe it.
Pictures up soon.