But the cooking in the preheated cast iron pot is genius. So I'm experimenting using the cooking method with a traditional dough recipe. This hefty loaf took about four hours total. It's not as good as the no-knead, but with a kilo of flour and seeds, as apposed to 300g, this one should last a couple of days. And besides, when I think about it, I actually like kneading. The recipe needs perfecting, and I'll share it when I get it right. But until then, I've got to try and slice it!
Wednesday, 16 September 2009
My favourite bread made at home is using the no-knead method. Without a doubt. The texture is perfectly chewy and the crust perfectly thick, brown and delicious. But despite the ease of the no-knead, it takes a long a time. Because it's time that does all the work for you. A good 24 hours of watching the clock. Making a loaf means that outings and meals need to be timed around the several simple processes involved. And it makes a small loaf, all that effort could be demolished by breakfast and one sandwich packed for lunch.