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Dec. 6th, 2006 09:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickThe 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.
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.
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Date: 2006-12-09 09:06 pm (UTC)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.