(no subject)

[which_chick]

The NYT bread thing? Yeah. Yeah. Yeah. It's worth your time to give it a whirl. I'm eating the bread *without anything on it*. It's that good. Yowza. It's the bread that wheat wants to be when it grows up.



It's bread with a big, beefy crust, the kind you get in artisanal bakery bread. It fucking crackles, not just the normal fresh-homemade-bread crust.

It's bread that does that explode-in-the-heat thing, the oven spring. Seriously, it cracks open at the top just like real bread, even though I cooked it in my sorry-ass oven of electric wimpiness.

It's moist inside, with holes of all kinds of sizes. Roxx0r.

The flavor (still a hair too salty, though -- I'm going to reduce the salt in the next batch) is excellent and deep. It's complex. It's nuanced.

Seriously, this is way worth your time. Way. For my container of heat goodness, I used a cast-iron dutch oven. The instructions say you can also use enamel, pyrex, or ceramic... I think the deal is oven-safe and heavy enough to hold a good quantity of heat. It also has to have a nicely-fitting lid.

The NYT has earned my forgiveness for the horrible sable event. They get a free asstastic recipe for this one.

Comments

[wootsauce.livejournal.com]

Awww, now I want fresh hot bread. Why must you always post delicious things mid-week?!

[which-chick.livejournal.com]

Because I'm too busy on the weekends for this sort of thing. :P This recipe is worth your time, though -- it's really good and easy.

[wootsauce.livejournal.com]

I'll have to give it a try some weekend I'm home.

[sara-merry99.livejournal.com]

Ooooh!! That sounds *awesome*!!

And I can totally deal with homemade bread that doesn't require a heap of fussing with. (Usually by the time I'm done fucking with a normal bread dough, I'm just sick of the whole thing.)

Thanks!!

[not-your-real.livejournal.com]

Where is this recipe? Did I miss a post before the previous bread post, what had a link on it?

[which-chick.livejournal.com]

No, I never linked to the NYT recipe because they move stuff after two weeks unless you're a real blogger or something. There's a not-movable-feast link here (http://www.cs.princeton.edu/~awklein/recipes/perl/gen_rcp.pl?../bread_no_knead.rcp).

I never did Ozarque's no-knead bread because kneading bread is a relaxing thing that does not bother me in the slightest. This recipe, which is also for a no-knead bread, isn't good because it has no kneading. I could give a shit about the kneading thing. It's good because it makes good bread.