Since it is already so widely known, some would say there is no need for yet another blog entry about the now famous no knead bread recipe that appeared in the NY Times just about a year ago...but not the Dudes on Foods. This dude baked a loaf for 2 other Dudes (along with several honored guests) this past weekend and it received the highest compliments from all in attendance.I have baked this bread no less than a dozen times in the last year and have even experimented with some different flour combinations (various percentages of wheat, rye, etc.). Almost all were very good and some were amazing, but my favorite is still using regular unbleached flour to make a European style white loaf. The times when it wasn't top notch were probably due to using some old flour or dead yeast or not getting the oven hot enough, but even then it was still enjoyable.
Porthos had inquired about the water used and it was tap, as he noted that the mineral content affects the quality and flavor of the bread. My tap is in Queens, so I wonder if the urban legend relating the quality of NYC pizza to the NYC water supply is true.
Alas here is the link (if you didn't find it feeling lucky with Google already):
Recipe: No-Knead Bread
1 comment:
Awesome, looks quite tasty. The weather is getting colder, and this would be a good time to try it. I think I will do so this weekend and will post the results. We'll see how D.C. water affects the taste. ^_^
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