So, remember back when Aaron and I celebrated our anniversary (by the way, how the heck is it August???) I talked about making that scrumptious New York Times no-knead bread?
Well, as my IBS book highly recommends having this style of bread (it's a great source of soluble fiber) and well, since it's AMAZINGLY FRIGGING DELICIOUS, I've been making it at least once a week. Aaron is a happy boy!
I cannot say enough about this recipe. It's like a miracle from the bread heavens. TRY IT. TRY IT NOW. Turn away from the computer, go open your cupboards and dump 4 things into a bowl. In 24 hours you'll be ripping into your loaf of bread like a happy, happy little animal.
Here's some of the process in action:
When you first mix it up ... (it's 3 cups flour, 1/4 tsp. yeast, 1 1/4 tsp. salt and 1 5/8 cup water)
18-24 hours later it's risen and is ready to for its last rise out of the bowl ...
Ready for the oven ...
Fresh out of the Potjiekos!
I've taken to calling this "Potjiekos Pan." ""Potjiekos "(pronounced POYT-KEE) is Afrikaans for the cast iron pot that I bake it in, and "Pan" (pronounced PAHN) is Spanish for bread.
I also call it f*cking good.
I leave you with a little bread porn. If you're at work, try not to groan too loudly!
Each loaf has its own character, shape, crunch factor, etc:
Look at that crumb!
I took a freshly baked loaf, some cold cuts, tomatoes, avocados, etc. to Aaron's office one day and we had ourselves the yummiest sandwiches .. (true, this office picnic was conducted surrounded by thousands of bones, but hey ...)
Stop moaning! I can hear you pervs from here! Heee!
How long do you bake it for and at what temperature? It looks yummy!
ReplyDeleteHere's what the NYT recipe says: At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
ReplyDeleteI follow this, EXCEPT that I don't remove the lid, I find that the bread browns too much. Then again my oven here in So.Af. is really hot. But for me, 45 minutes with the lid on the whole time is perfect. Hope that helps!
Interesting thoughts, I really enjoyed your blog
ReplyDeleteThanks for a great reaad
ReplyDelete