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 above
bragging that I had made the bread! Fatty and I did a little taste
test…he preferred the baguette and I liked the no knead better. I
think 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.