Home Bread-Bakers v106.n045.5

"No knead bread"

Sun, 19 Nov 2006 10:53:38 EST
Hi all,

I've been making the 'no knead bread' fairly steadily for a week 
now,  trying different mixtures of grains and flours. What a great 
method! We use our thirty year old Le Crueset oval Dutch oven, heat 
it just as the directions say, and the bread is perfect. The crust 
is, well, as crusty as any good bakery can
do with their professional equipment, and the crumb is chewy and full 
of little  holes. Due to the slow rise, the taste is slightly 
reminiscent of a sourdough.

Give this a try, you won't be sorry!

Deb in wet, rainy Oregon