Wednesday, March 14, 2007


I got this recipe from Andrew's blog, where he has a link to a no-knead bread recipe from Jim Lahey of Sullivan St. Bakery. I used half whole wheat and half white flour, but otherwise followed it exactly. The point is to make a wet dough and let it rise and ferment for 18 hours, so time does your work for you, then bake it inside a preheated Dutch oven in your oven so that the steam gives it a lovely crust. It worked really well- crusty outside, moist and chewy inside, and the whole upstairs smells like fresh bread.

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