The bread chronicles - part two

Friday afternoon I mixed up a batch of No Knead Bread.  I really, really like this recipe.  The only thing confusing is the timing.  You have to work backwards and figure out when to start based on that.  Because I wanted to bake early Saturday afternoon, I mixed it up about 4:00 on Friday afternoon.  This gave me an 18 hour rise, plus two hours for the second rise and a little bit extra time for good measure and cold temperatures.

I also baked baguette number two from the Artisan Bread in Five Minutes a Day.  That's it resting on the pizza peel in the top part of the photo.  The no knead bread is under the plastic wrap on the bottom.  Anyhow, I made the baguette a bit skinnier this time and cut the slashes deeper.  It was prettier and tastier and dummy me never took a photo.  You'll have to trust me.

Anyway, back to the no knead variety.  I mixed up this batch with 1 cup whole wheat flour and 2 cups all purpose.  It was the best yet.  Before I have done it with half wheat and half white and it was good.  This one was better, though.  I also cooked the other no knead loaves in a cast iron dutch oven.  This time I used one with an enamel coating.  I think that may have added to the success too.  Not sure.  Anyhow, it was really tasty and so satisfying to make.

I will make both kinds again.  I loved having the Artisan bread dough in my fridge, ready to go at my whim.  The small loaves are perfect for a family meal or for appetizers.  The timing on the no knead variety is a little tricky, but it makes a much bigger loaf which is perfect for a crowd.  I took both loaves to Caroline's on Saturday night.  I was not abovebragging that I had made the bread!  Fatty and I did a little tastetest...he preferred the baguette and I liked the no knead better.  Ithink the nuttiness of the whole wheat flour did it for me.  So, naturally, I am thinking something wheat or multi-grain from the Artisan Bread book should be next.  I'll keep you posted.

Enjoy your Monday - see you soon.