- lovely color. - crazymonkey
Jan. 28 (beautiful crumb structure)
We finally got to bake the bread. It was pretty good, and I'll probably add it to my semi-regular recipe rotation.
A few notes:
- I followed the directions pretty much to the letter. The thing I
was most disappointed in was the flatness of the bread. This may be
because I did bake it, as directed, in a big 6-qt enamel dutch oven.
But the dough barely filled up a quarter of the space, and it didn't
rise much during baking.
- Related: Predictions about bread dough "doubling in bulk" for recipes like this is just rubbish. Or maybe I'm working under poor conditions, or doing something incorrectly every time. I've made a few yeast breads and doughs over the years, and never at any time has the dough doubled in bulk at the appointed time. The stuff rises a little bit, but never like those glamorous photos in the cookbooks that depict someone's fist disappearing into a soft pillow of doughy goodness. It just doesn't happen. What am I doing wrong?
- The flavor was kind of sourdough-y, which was quite nice. And true to everyone's suggestion, the bread does indeed have a nice chewy crust and a "beautiful crumb structure" (I just love that phrase).
- Really, worth it all for the smell of baking bread in the house. Making things with your hands is a good use of your time.
Additional photos/reviews of Flickrers' no-knead bread.... as you can
see, many had more photogenic results and better rises:
You can try it yourself here.