Sunday, September 2, 2012

Baking no-knead bread


I'm still a little traumatized. It took four tries and once more for luck, but there is a happy ending: that one on the right, whose crust is lying up front with butter and wild oak honey. Dense, but pillowy and moist. It is as close to South African brown bread as I can get...

I needed the recipe for the book, but was changing quantities and also baking methods. Never bake in Pyrex (the one in the middle, which clung fast and didn't want to leave). Who knew? And the one on the left is a bit of a brick.

And I am full of honey.

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