While I've settled into my winter hibernation here in the Midwest, I've been hankerin' to bake bread. With all my culinary books still M.I.A, I decided to surf the net to find something similar to an artisanal bread I used to make a lot, though I don't think I've ever posted it. Feeling pretty sloth-like, I settled on a no-knead technique that was published in the NY Times a while back.
Because I haven't been able to find a direct link to the article and recipe (thanks Times, no linky for you!), I would point you towards Breadtopia.com for any of their recipes. If you've never checked their site out, you really should- they're very generous with their information, with tons of videos to help you to succeed the first time.
Oh, the name of the post came from Julie, who upon biting into it for the first time, remarked that it tasted like "restaurant bread", which I guess means I haven't totally forgotten everything I learned from my pro days, at least! We ate slices of it dipped in olive oil and aged parmesan, along with penne with salmon, broccoli, garlic, and sun-dried tomatoes.
I had to shoot it outside, and the sound of it crackling as it cooled in the 2º outside air was absolutely amazing. I have another loaf raising for the next 16 hours now, I just hope I can fit into my jeans after we eat it.
Really, to hell with fitting into our jeans. I'll order us 4 Snuggies and we can sew them together and make 2 big muumuus out of them.
great looking bread !
I can smell that bread from here. Yum.
I have another loaf in the oven now. I'm such a glutton for gluten.
Hohoho. That's some fine looking bread. You have loaves proofing for sixteen hours? How do you keep them from collapsing? Sometimes I'll sour it for that long and the flavor is fantastic. And the leftovers make French Toast that is darned near worth killin' for.
It's amazing how little yeast is in there, Ana. Only 1/4t for 3 cups of flour, and this raised for 18 hours, then got punched down and raised for 2 more.
I'd make French toast from this, but at the moment my gut won't let me get close enough to the counter.
Oh yeah baby! Fresh bread, gravy, bacon are all in the same category. I could eat that loaf all by my lonesome.
xo, Biggles
I dang near did, Biggles. It would have made a HUGE BLT. With gravy.
That's it! A BLT with gravy, it's called The Biggles.
xo
I double dog dare you to make one, Biggles. I will if you will.
I can't wait to try this bread recipe! (It was great seeing you, too bad it had to be at a sad time...let's get the folks to do July 4th...or maybe we'll do it???!!)