Saturday, September 20, 2008

Breaking Bread

So bread is my new challenge. This is something you can't just throw together, like most of my meals. I've tried the super basic no knead recipe made famous by the NYT and Sullivan Street Bakery, and it turned out well, just not perfect. This most recent recipe is a new and improved version with some added beer and vinegar, as well as less water so the dough is more manageable.

Let's start with the ingredients: flour, water, beer, salt, rice vinegar, and yeast.

Mix it up, let it rise overnight with plastic wrap on top. Then knead it 15 times and proof for a few hours.

I tried to double the recipe, and that's where it went horribly wrong.

The rectangular loaf actually puffed up much nicer and had a more regular crumb, but the round one was too damn flat. I think my dutch oven is too big.

So lesson learned: either use a smaller vessel (forget preheating it, you're just wasting energy) or use more dough. At least it tasted good.

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