PHOTOS AND REMARKS FROM A PHOTOGRAPHER LIVING IN NORTH FLORIDA...........JUST CLICK ON A PICTURE TO ENLARGE IT...........TO LEAVE A COMMENT JUST CLICK ON "comments" BELOW EACH PICTURE. All pictures Copyright 2001-2015 by James T. Weekes
Sunday, December 2, 2012
My first loaf.
This is a book recommended by Mark Bittman of the N.Y. Times. It claims to be a dead easy, no kneading method for making a heavy crusted yet soft centered loaf of bread. This is the result of my first try. I mixed the four ingredients(flour, salt, yeast and water) in a big bowl, and covered the bowl, no kneading, for 18 hours. Then moved the dough to a large dish towel for a second rise of 90 minutes. Then the dough goes into a cast iron Dutch oven that's been preheated in a 475f oven. The pot goes in, covered, for 30-45 minutes, then back in, uncovered, for another 25 minutes and voila, this is what I got. True to the book, it was very crusty with an incredibly moist crumb (which is what we professional bakers call the interior of a loaf:-)) We had it with broccoli cheese soup last night and I had a sandwich on it today. Still moist and very tasty. I recommend the book heartily.