So I read about this no-knead breadmaking recipe six or seven months ago, and I was dying to give it a try. Not very actively dying I guess, because it took me half a year to get to it, but this weekend I procured ingredients and necessary hardware and got to work.
That’s the dough I made. It’s really easy! You mix some stuff together, then ignore it for half a day, then smoosh it into a ball. You let it sit out a bit longer for good measure, then stuff it into a ludicrously hot Dutch oven (inside your nationality-unspecified regular oven). Then you take it out again before it’s burnt. That’s it!
My first baked bread. I think it’s quite handsome. There are still some kinks to work out: the bottom crust is a little overcooked, but overall the flavor is sweet and just a touch salty. It makes a fine conduit for dipping sauces, but the large air pockets make sandwiches difficult.
Next I’ll try the Cook’s Illustrated variation, as reported on the excellent Breadtopia
. It’s still really simple, but more flavorful through the addition of beer (finally, a use for beer!)