I finally did it... I baked a loaf of bread. I'd been eyeing the famous no-knead bread featured in the NYT for ever and ever, but lacking a cast-iron pot, and not sure whether I should get one because of shoulder problems, I held off. Then I came across another slow-rise, no-knead recipe in the Washington Post. Using a loaf pan! Perfect.
I used King Arthur's unbleached AP flour and 1 part Indian chapati flour, which I believe is a soft wholewheat (durrum?).
The loaf was delicious, almost like a french loaf. Reading various tips, I added a bowl of water in the beginning to get a bit of a crust. My only complaint, slightly difficult to slice, but it got easier after I let it rest an hour or so.
5 comments:
hmm... texture looks so different from regular bread...
I'm glad you posted this, because the reason I've never made the regular no knead bread is that I don't have a oven proof container with a lid! Thanks!
yes, texture is different, more dense and flavorful!
Deborah, glad to be of service. It's definitely worth a try. In fact i'm going to give the NYT one a shot too, once i can score a le crueset on sale!
I made my no-knead bread with a cast iron wok and put a normal lid on. That worked fine! Your bread looks lovely too!
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