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Saturday, May 16, 2015

Bready McBread Bread

Making bread at home can be hit or miss to say the least. The good news is that it almost always smells amazing, and even "bad" bread is kind of delicious. 

Mark Bittman's famous No Knead Bread is the best recipe I've tried. I say "famous" because it is super popular. Google it, and you'll see what I mean. 

Of course, not everyone loves it, but I've made it several times now, and I'm a major fan.  I've tried different flours and slightly varied my technique. If you want to make it, just follow the recipe.  

I don't have any recipe changes, but I do have some bakers notes...

*I made it once with half whole wheat and half all-purpose flour. As you might guess, it was a little tough. 

*Sometimes, before the rise, it is a bit more wet than the "shaggy" dough it should be. The first time, this stressed me out. I spent a lot of energy thinking about adding flour. In the end, it doesn't seem to cause any problems. 

*I screwed up my timing once, and I had to let it sit for longer than planned before baking. It was sitting for about 20 hours. It was amazing. Now, I do that every time. 

*If you can possibly have the self control, let it cool before you cut in to it. The crust is so much better if you can wait. 

Grab your yeast, salt, and flour. Get started now, and you'll have bread tomorrow! 

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