Would you invest 8 hours to eat THIS?
This is what it looks like inside … under all that butter. 🙂
Some years ago, I ran across an article about no-knead bread. Well, it sounded too good to be true, but I thought I’d give it a try. I had the Dutch oven (my Le Creuset) and, after reading the warning about needing to replace the phenolic knob due to its temperature limitation, I spent the $15 for a metal knob and shipping. So, I was all set.
But I put it off … until now.
I used the recipe Eva (of Kitchen Inspirations) posted this past February. Other than having to add some more flour to the dough, since it was more like a batter after the 4 hour fermentation, I got a great tasting loaf of bread that looked a lot like the ciabatta that I made years ago in my now defunct bread machine. (NOTE: I’ll be increasing the flour to 3 1/2 cups/ 525 g next time.)
The only drawback is the waiting time. It takes at least 6 hrs before you can put the bread in the oven to bake, 45 minutes to bake and a good hour to cool and cut into.
I guess you could put it together the night before and then shape and let rise for 2 hrs the next day. It’s something to think about. One thing I DO know though, I will be making this bread again.