The Essential New York Times Cookbook: Classic Recipes for a New Century
Tags: bread
Recipe Reviews
Barbara from Amsterdam,
The bread tasted great, but contrary to the instructions, there is no way that I could fold or shape this dough. It is closer to a batter. Next time I make it, I'll reduce the amount of water. I'll also use a smaller pot. My cast iron cocotte resulted in quite a flat bread.
For more remarks, see
http://inthekitchenwithbarbara.blogspot.nl/2013/06/daily-bread-ii-no-knead-semi-sourdough.html#more
Zosia from Toronto, ON
I can’t believe I haven’t made this recipe before now. I bake yeast bread on a regular basis but find the artisanal types with their starters, pre-ferments and long proofing times inconvenient. With this recipe, you get the flavour of artisanal bread without the hassle.
I used bread flour so it was quite chewy with a thin crispy crust; it had the large holes and sheen of ciabatta but tasted of sourdough.
It really was quite a respectable loaf and when the trickiest part is inverting the risen dough into the hot pot (then scraping the rest of the dough off of the tea towel), it’s worth making again though maybe with some whole wheat flour. I served it with this Pistou Soup (a recommended pairing).
July 8
Made a second loaf with 1/3 whole wheat bread flour - tasted better than the first. Also tried the recommended parchment paper trick and it worked perfectly: moving the dough to the pot was easier and the parchment was easily removed from the baked loaf (and there was no dough lost to the tea towel!)
(edited 8th July 2013) (4) comment (3) useful
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