jumpuphigh (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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cookability2010-07-17 03:28 am
jumpuphigh) wrote in cookability2010-07-17 03:28 am
Entry tags:
Fresh Baked Bread
I love this recipe for No-Knead Bread.
Pros: Lack of kneading saves spoons. Long rise allows for flexibility to accommodate high vs. low-energy moments. Prep time is quick and easy.
Cons: Heavy lifting. (I can use a Pyrex dish during the winter when the rise isn't as great but in the summer I have to use cast-iron in order for the dough to fit.) If you want bread on Tuesday, you have to start it on Monday.
I love that I can make organic bread for less than US$1 a loaf without too much muss or fuss.
Tips:
If your bread is gummy, baking it at a slightly lower temperature for a longer period of time and then letting it sit for at least 30 minutes once it's done baking should solve the problem.
You can do all of the steps in a large bowl to avoid scrubbing counters. Just flour the bottom of the bowl for the 2nd and 3rd stages.
You can extend the initial rise by sticking the dough in the refrigerator then pulling it out for a few hours until it is appropriately bubbly before moving on to step 2.
If you live someplace with low humidity, add plastic wrap to the top of the bowl before covering it with a tea towel.
Pros: Lack of kneading saves spoons. Long rise allows for flexibility to accommodate high vs. low-energy moments. Prep time is quick and easy.
Cons: Heavy lifting. (I can use a Pyrex dish during the winter when the rise isn't as great but in the summer I have to use cast-iron in order for the dough to fit.) If you want bread on Tuesday, you have to start it on Monday.
I love that I can make organic bread for less than US$1 a loaf without too much muss or fuss.
Tips:
If your bread is gummy, baking it at a slightly lower temperature for a longer period of time and then letting it sit for at least 30 minutes once it's done baking should solve the problem.
You can do all of the steps in a large bowl to avoid scrubbing counters. Just flour the bottom of the bowl for the 2nd and 3rd stages.
You can extend the initial rise by sticking the dough in the refrigerator then pulling it out for a few hours until it is appropriately bubbly before moving on to step 2.
If you live someplace with low humidity, add plastic wrap to the top of the bowl before covering it with a tea towel.
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