Tuesday, January 27, 2009

No-work (knead) bread

So i have been using the ever so famous no-knead bread recipe from the NY times . It has worked out amazingly well, even when I use all whole wheat flour. The fermentation time of 24 hours gives the bread an amazing flavor. I used wheat bran on the outside of the loaf and kind of free form shaped it into a cast iron skillet before baking. I use two loaf pans filled with boiling water to create a steamy environment in the oven, and the bread comes out with the most amazing crust. I can't believe how easy it is!

Check out that crust!!!

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