Need Bread
I finally did what everyone else has been doing for the past couple of weeks. This is my no knead bread as featured in the New York Times made by Jim Lahey. I'm not sure where I went wrong but I waited 40 hours for it to rise and the bubbles to form on the surface. Even then there were only two bubbles but as the surface was beginning to turn grey I went ahead with the next step. When it was all nicely laid out on the cloth for the second rising I went out to lunch. There was just enough time , it was a long lunch, to bake it ready for dinner.
So it didn't rise very much and it's a but too crunchy on the edges but it tasted sensational. The family loved it and we ate the lot with dinner tonight.
Gosh 40 hours is a long time but as long as it tasted good that's the main thing.
Posted by: beccy | November 22, 2006 at 06:18 PM
I extended the time on one of my loaves to a little over 36 hours but at least 6 of those were in the fridge to really slow things down. It did beautifully.
Anything the family loves and tastes sensational, I think you have a winner.
And that sounds like a great lunch you went off to.
Posted by: Tanna | November 23, 2006 at 12:11 AM
Yeast is such a strange animal...just like chocolate...sometimes no matter what we do it's got a life of its own, but I gotta tell you that from the picture your bread looks downright delicious! It has become our favorite bread and I have made a couple of other loaves already.
Posted by: Helene | November 23, 2006 at 12:49 AM
I made mine far too sticky.. it developed bubbles after less than 12 hours, stuck to the tea towel and later to the pot I cooked it in and still tasted great!
Posted by: Kay | November 23, 2006 at 02:29 AM
Beccy - I'll try to find a warmer position in the kitchen next time.
Tanna - I shall keep trying until I master it.
Helene - Thank you. I did love the rustic look of it.
Kay - Great to see you here. I was contacted yesterday by a travel agent friend that has clients planning the camino walk. It was great to talk about it and relive the memories.
Posted by: barbara | November 23, 2006 at 05:51 AM
It's the taste that counts and it seems that all the slight variations in preparation have little effect on the end result. I have not yet made it myself but had plenty of the ones that Beccy made. I was very good at getting the tea towels clean- that was my contribution.
Posted by: Chris B | November 23, 2006 at 06:56 AM
I am so excited about trying this method - thanks for the post!
Posted by: Emma | November 23, 2006 at 07:17 AM
Chris - Beccy seems to making a good job of the bread. I ended up with a lot of flour on the the towel, bench floor, in my hair.
Emma -I'm looking forward to seeing your efforts.
Posted by: barbara | November 23, 2006 at 03:53 PM
That's a long time to wait for bread... don't know if I'd have the patience!
Posted by: Bruno | November 29, 2006 at 10:02 AM
Bruno - everyone else made theirs much quicker. The taste was sensational though.
Posted by: barbara | November 29, 2006 at 11:21 AM
How did I miss this? Looks sensational - very like the pricey sourdough I buy in boules.
Posted by: plum | November 30, 2006 at 08:39 AM
Plum - you just have to make it. But be warned it is so nice you can't stop at one slice and it is bloody brilliant with butter.
Posted by: barbara | November 30, 2006 at 12:06 PM