I almost titled this post “I Drank the Kool-Aid, and It Was Delicious!”, but that sounded so negative, and there’s nothing at all bad about bread this good:
Yes, after having seen this book referenced on at least a half-dozen other blogs, I could resist no longer and picked up a copy for myself.
Then I skimmed it, and let it rest on the shelf for a few months. The process sounded a little to good to be true, to tell the truth. But oh! It’s not! It’s totally as easy as it sounds. The loaf in picture number one, up there, is the boule (from the Master Recipe). I made four loaves over the course of two weeks, and every one of them turned out well. Now, I will say that I like the flavor of the famous No-Knead Bread a little bit more, but I don’t enjoy making it. At all. Three times I had a sticky mess on my hands; one loaf didn’t survive to reach the oven. It just slid out of its floury towels and spread onto the table. I have no idea what went wrong. Nor do I care, because this new dough and I are BFFs.
After finishing up Batch #1, I moved on to the Buttermilk White Bread. For this one, you mix up the dough, and throw it into a 5-quart bucket. Refrigerate overnight. The next day, I cut off two pieces, shaped them (this is the five minute part), and left ’em in loaf pans to rise for a couple of hours.
Here they are, all buttered and ready to go into the oven:
And, less than an hour later, presto!
The only drawback? I suspect we are going to turn into a couple of white loaves ourselves; I cannot stop snacking on this bread.
If loving it is wrong, I don’t wanna be right.