Monday, February 17, 2014
Artisan no knead bread in 5
2nd loaf from 2nd batch
Feb 16 2014
I had made up my second batch of dough Feb. 07 so the dough had been in the fridge for nine days. I am getting better at cloaking, forming the ball; I did not have to stop and wash my hands while making the ball.
I was also using my stainless steel round peel. I wanted to place the ball right on the peel for the 40 minute rise before baking so I do not have to handle the ball any more than I have to. The first time I had trouble getting it to slide off the peel onto the cast iron griddle to bake. This time I added some flour and a little more cornmeal and had no trouble.
I have baked quite a few loaves of no knead bread using the Jim Lahey method of baking it in a cast iron Dutch oven. I think that with this method you do get a bit harder crust on the bread but the taste and texture is the same to me.