Using my loaf

Posted On April 18, 2010

Since my first experiments with the no-knead bread concept from Artisan Bread in 5 Minutes a Day, I’ve been meddling with recipe; mostly varying the mix of water and flour.

I’ve also moved towards baking in my 1lb loaf tin, as opposed to free form. Finally, the last load cracked it! The dough was wet enough to mix probably (I had one that was too dry at one stage) but drive enough not to be a gloopy mess and to allow proper shaping.

The standard baking technique involves adding water to a second tray when the bread goes in to make a steamy atmosphere; I’ve now taken to having water in from the get-go, so there’s plenty of steam by the time the bread goes in.

The crusts are coming out lively, it’s light inside, and perfectly delicious!