Bread

Trying out a new recipe. It's supposed to approximate a rustic European style bread. Got the recipe from a book by a guy named Jim Lahey. It's a " no knead " method. Basically, you mix the ingredients together and leave it sticky. Instead of kneading it, and letting it rise for an hour or two, you just let it proof for twelve to eighteen hours. Then a minor shaping and dusting with meal before letting it rise for another two hours. Finally, it goes into a pre-heated Dutch oven, in a hot oven with the lid on for thirty minutes. Then take off the lid and let it get some good color. Another fifteen minutes or so.

That's all there is to it. The long fermentation is supposed to impart a good flavor to the bread. I'll let you know what the critics think.

Other than dumping a mix into a bread machine, this has been about the easiest bread I've ever made. Including the initial mix, the after proof shaping and dusting, putting it into the pot, and pulling it out, I had less than thirty minutes of hands on tine, start to finish. I had to plan it out ahead of time, but it's almost too easy for bread to come out that well on the first try.

Hope you're enjoying your own culinary experiences.


Casey

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