monavano Posted January 18, 2010 Share Posted January 18, 2010 Thanks Don for letting me start this topic. I've never seen myself as a baker, but in the past oh, two years or so, I have been baking everything from biscotti to bread. I know that I've learned so much from the DR community with regards to cooking, so this forum is sure to provide insight for me and others. This weekend, I make Almost No Knead Bread from Cook's Illustrated (subscription needed, but you can find the recipe via Google). Friday evening, I spent a whole 5 minutes making the dough. It sat covered on the counter overnight. Saturday morning, before I headed out to the markets, I kneaded it 10-15 times and allowed it to rise a second time. When I got back home, I blasted my oven to 500 degrees, along with my Lodge dutch oven. The bread was lifted into the dutch oven via parchment paper, and then covered. Once in the oven (now at 425 degrees), it baked for 30 minutes with the lid on, and then another 20 minutes with the lid off, until the inside reached 210 degrees. The bread is pretty amazing, considering how little you do to it. A bit of beer gives it nice flavor, and the crust is the best part, I think. So there you go, I'm a bread baker! Who knew? Link to comment Share on other sites More sharing options...
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