Date: 2013-01-02 07:53 pm (UTC)
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
From: [personal profile] pebblerocker
A lot of the no-knead bread recipes I've seen are very complicated and require special tools. There's one that was very popular recently that had to be baked on a special flat stone! And with all the different steps they ask for, you may as well be kneading it -- you're definitely not saving any time.

My family's bread recipe is different to yours, but very simple; no kneading, one rising, no tin foil, and the whole process takes two hours, start to finish, including rising and baking. One thing I notice about yours is that there's no form of sugar, which I believed was necessary for the yeast to feed on. I also froth up the yeast in warm water (with treacle) before mixing it with the flour, so you're saving a step there -- though it often saves me the problem of making bread with yeast that's too old to rise, since I can see whether it's alive before mixing it in.
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