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Topic: No Knead Bread  (Read 1395 times)
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« on: January 01, 2009 04:39:19 PM »

All I can say about this is WOW!!!

I used Not Martha's recipe* (which was originally from the NY Times) and techniques and came out with an amazing loaf!

Just out of the oven...

After cooling a while...


I will be out of town June 11-20 with limited computer access. (Be patient with me, I'm on the beach!)
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« Reply #1 on: January 01, 2009 05:05:02 PM »

That looks really good. It came out great.

Two many projects and ideas, but not enough time.
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« Reply #2 on: January 01, 2009 05:14:45 PM »

I've seen this before on craftster and have wondered, how is the texture when it's finished? I have difficulty making good bread by hand. I add too much flour and don't knead enough. I use a Bosch now, and have bread in just a couple of hours. I have to say that I'm too impatient to wait 12 to 20 hours for my bread to rise. Yours does look beautiful and tasty. And I appreciate the link to Not Martha. I had some fun surfing her site.

« Reply #3 on: January 04, 2009 06:20:31 AM »

I too am wondering about the texture.  Is it a heavier bread or light and fluffy?  Is the crust stiff like french bread or crusty, or smooth?  I so miss being able to make buns (mine always turn out like hockey pucks even though my gramma used to show me over and over when I was a kid)

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« Reply #4 on: January 04, 2009 07:01:06 PM »

I think that making good bread comes with practice. Someone can show you, but when you understand what ingredients go in at what ratios for different kinds of breads, and how it should feel, that's when you make great bread.
I made my first successful biscuits last night. I didn't follow a recipe. I find that using my own intuition about cooking works best. The reason why this bread works is because you're not adding too much flour in the kneading process, and the gluten is developing on it's own as the bread is allowed to rise for so long.

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