The fun bread experiments continue. I'm still following the Mark Bittman-Jim Lahey instructions, but instead of flipping the risen dough into the dutch oven, I put parchment under the dough and lift it into the pot by the paper's edges. This way, I can also slash the top of the loaf before the rise. Almost as fun as eating the bread is listening to the crust crackle as it cools. I also follow some of the modifications, adding a few drops of vinegar and using very hot water, but still let the dough rise at least 12 hours.
Showing posts with label Jim Lahey. Show all posts
Showing posts with label Jim Lahey. Show all posts
Sunday, November 7, 2010
Another Loaf
The fun bread experiments continue. I'm still following the Mark Bittman-Jim Lahey instructions, but instead of flipping the risen dough into the dutch oven, I put parchment under the dough and lift it into the pot by the paper's edges. This way, I can also slash the top of the loaf before the rise. Almost as fun as eating the bread is listening to the crust crackle as it cools. I also follow some of the modifications, adding a few drops of vinegar and using very hot water, but still let the dough rise at least 12 hours.
Sunday, October 31, 2010
Magic Bread
I'm late to jump on the bandwagon, but the no-knead bread experiment led to finding a 2006 YouTube video with Mark Bittman of the New York Times, watching baker Jim Lahey bake beautiful no-knead bread in a cast iron dutch oven. A follow-up video details minor improvements. Here I've substituted one cup of whole wheat flour for white, but otherwise followed the improved version. All it contains is flour, salt, yeast, water and a few drops of vinegar. Wow. Incredibly easy, and it may just be the best yeasted whole wheat bread I've ever made.
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