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I use 1 1/2 cups water instead of 1 5/8, use dry bread machine yeast (mixed dry with the flour), 1 1/4 teaspoons of salt, and a couple of rounded teaspoons of sugar. I rise for 18 hours plus the two hours at the end. I dispense with the whole towel nonsense and just let it rise the last two hours on a bed of flour. Then I gently pick it up and put it in a heated cast iron dutch oven (with a lid), and it has been perfect every time. One batch I put in black pepper and rosemary and lemon peel (at the beginning), and that was delicious. Next batch will be using 1/3 rye flour and a bit of caraway seed, and the batch after that will have shredded parmesan and sliced calamata olives. This recipe is very resilient and reliable.
Toggle Commented Feb 5, 2007 on Jim Lahey's No-Knead Bread at The Wednesday Chef