Kate : No-knead Bread
Recently everything I have been cooking has been a disaster so I crossed my fingers and hoped for the best with the bread. In true, present, Kate style I left out a key ingredient...salt. I didnt realise how key it was until I tasted the bread. It rose well, it had a fabulous crust and soft inside but tasted like, well, baked flour and water. A good lesson for me in the inhancing qualities of salt.
But the process was simple and made the kitchen smell unbelievable, it was worth doing for that alone.
I will definaltely bake the bread again, this time with salt and a little more concentration as Ive come to the conclusion thats my problem: too many little jobs going on ( and little people around) at the some time. So I need to choose my moments better.
I will post a new recipe for us over the next few days
posted by Kate at 2:25 PM
8 Comments:
Well it looks absolutely perfect if that's worth anything!
Thanks Jer!
kate, what grain did you sprinkle on top of the bread? oats?
Elaine and Kate -- did you use All Purpose Flour or Bread Flour? Based on your experience with the recipe which flour do you recommend we use?
Elaine I used wheat bran.I had it for some muffins that I made for the children, it worked quite well.
Jer I used bread flour but Italian 00 is the best if you can get it. It has the finest grain and perfect for all kinds of baking.
I used bread flour. Nigella always references Italian 00 flour. Haven't been able to find it yet.
I've never heard of italian 00 but always love a search challenge. Will let you know what I come up with. I think I'm going to like this bread recipe.
Definitely spread a very generous amount of flour over the towel before placing the dough on it. cath and i both had problems removing the dough from the towel.
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