NYTimes Bread Recipe?
Has anyone else tried the simple, crusty bread from NYTimes? How'd it turn out?
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6 Comments:
It turns out very well and is a snap to make. you need to follow the instructions carefully. I do find a 450 degree dutch oven a bit daunting to deal with.....
After I'd tried the bread, I came upon a lovely book - No Need to Knead by
Suzanne Dunaway who, at least when the book was published in 1999, had a small bakery in So. California.
Lots of variations and good, easy to follow recipes.
suegsf at 10:22PM on 11/25/07
Cook's Illustrated has a variation on the No-Knead bread where they make a parchment sling or lining in which the bread dough does its final rise. Then you can lift the proofed dough and drop it into a hot dutch oven with less risk of burning yourself. Since this dough is very wet, the sling would also make it easier to handle. Haven't actually done it but it sounds sensible.
Cheers,
Karen
kjgibson at 11:04PM on 11/25/07
Check out The Wednesday Chef-- I believe she tried and reviewed the same recipe you're referencing.
Ann Fisher at 7:03AM on 11/26/07
Are you talking about Mark Bittman's recipe from Sullivan Street Bakery that was several months ago, or the one that ran last week?
lemons at 10:10AM on 11/26/07
The one from last week...I tried it, and it tastes great, but didn't rise as much in the oven - it's not particularly visually appealing.
Phil W. at 10:58AM on 11/26/07
Here's a post I wrote that reviews that recipe.
Interesting note -- the author of the book commented on my post! I thought that was pretty neat :-)
Dominic
the zen kitchen
dvchurch at 12:30PM on 11/28/07