I've experimented with various artisan bread recipes over the years. Last year, we tried a no-knead recipe popularized by Mark Bittman at the New York Times. Still too much work, still too much forward planning -- and requires a cast iron vessel, which we don't really have in that size.
This year, I saw an article in the San Jose Mercury News featuring an even lower-effort recipe based on a book by Jeff Hertzberg and Zoe Francois called Artisan Bread in Five Minutes a Day. It involves no kneading and very little hands-on time of any sort.
I put too much water in my first batch, but the resulting dough still came out looking all fancy. The kids loved it, but I'm hoping I can do better.
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