Tuesday, January 22, 2008

Almost No-Knead Bread

I finally got around to trying out Cook's Illustrated's version of the no-knead bread recipe. It was excellent and produced the best bread I have ever made. It actually produced a crispy, chewy crust like you get from a bakery out of my own oven! And the interior texture is nice and dense while still having an airy texture. And it took so little effort, just time management (since you need to let it rest for at least 8 hours). I'm looking forward to trying the whole wheat recipe next.

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