From the NY Times, where The First No-Knead Bread that ate the internet started, comes this new one--Soon the Bread Will Be Making Itself.

Looks similar, and I love the idea of starting with one large batch, and using some every day or so. Anyone tried this yet?

I've printed out the recipe and will report back. I too like the idea of being able to bake just a small loaf of bread as often as I want! This could be dangerous!

I've got the oven heating up for the first loaf! My dough wasn't very slack, as of course the humidty plays such a big part in breadmaking. I think next time I'll start with just 6 cups of flour for the basic recipe.

One change I made to the recipe was to mix the salt in with the flour, then I added the water to the yeast, then dumped the yeast/water into the flour/salt mixture. I don't think putting the salt in with the yeast is a good idea!

I've refrigerated the rest of the dough just to see how well is holds up over time.....

It's ready, and it's yummy! the crust of course is VERY crispy, and the inside is soft...but not overly so....even hot out of the oven it still sliced easily. I'm wondering if subsequent loaves will have a smoother texture after proofing for a longer period.

I know there's no perspective, but this is a small loaf, probably not quite 1/4 of the total dough.

And the inside of the loaf...

That looks really good! I'm going to have to try this!

Oh yum, Barb! Thanks for being our "test kitchen" and for posting the photos. Will definitely give this a try this week.

Judy

Okay, here's an interesintg tidbit.....when I put the remaining dough in the frig I assumed that the cold temperature would stop the rising process....but NO!

Today when I opened the frig I discovered that new smaller bowl I'd transferred the dough into had popped it's lid! Guess I'll be baking another loaf tomorrow....oh darn..hot bread, fresh out of the oven!

quote:

Originally posted by Barb (and Art):
Guess I'll be baking another loaf tomorrow....oh darn..hot bread, fresh out of the oven!

OH THE SUFFERING HUMANITY!!!

I made the original recipe from last spring for Thanksgiving dinner rolls. Should have made this recipe and used the whole batch. I think some people ate 1/2 dozen of my rolls.

Last night I took about half of what's left of the dough, stretched it out, sprinkled it with olive oil, rosemary and salt, and we had foccacia with our dinner! I still have the last bit of dough to bakc, but I have to say...this recipe is SOOOOO much easier than the other one!!! If you haven't tried it yet, give it a go!

I agree, Barb! It really is amazing. I made my first batch yesterday. It takes no time, and I used my new baking stone. I brought a hot fresh crusty loaf to my book club lunch. They scarfed it down in no time. I am going to "play with an idea" this weekend.

Keep us posted Palma! So far the foccacia is as creative as I've been!

Barb and Palma, both your photos are beautiful. And inspiring.

Question: is this a chewy bread?

What am I missing? The link led to an article about the bread, but where did you find the actual recipe?

Mary Pace

Mary,
click on the Simple Crusty Bread title below the picture in the article.
Charity

Terry, the texture is great. The crust is crispy, and the center is solid, but light. It has small air holes, but holds up for a sandwich! I wouldn't use the word "chewy". It is "tender". It TASTES great...a little like cibatta, but less salty.

I've baked three loaves (one for my neighbor after the garage sale). Dough for one more in the fridge. No time this weekend for experiments, but sometime soon... I will leave the baking stone in my bottom oven!

I mixed up a batch yesterday, and popped the first loaf into the oven when my alarm went off this morning. Smells great already. Warm bread for breakfast on a snowy day!

I made some this weekend. I don't have a stone so I made the first batch in a loaf pan. A grapefruit size piece is not big enough. You need to us about half the dough I would say for a standard loaf pan. It was yummy though.

When I tried it again I put the remaining dough in my Iternet Bread round cast iron pan, lowered the temperature to 425 and it came out better.

Also, exactly how many packagage of yeast = 1 1/2 TBLS? I used two package + a little of the third. And, is the flour supposed to be sifted? 6 1/2 cups did not make a "loose" batter so I added more water.

Ginger

1 pkg of yeast is 2 1/4 teaspoon, 1 tablespoon is 3 teaspoons, so 1.5 tablespoon would be two packages.

As for the flour, I wouldn't sift, but it will vary depending on the kind of flour you use, the way you measure, the humidity in the air, etc, so you always have to adjust.

I'm going to try this one tomorrow. I don't have a stone, but I do have a 3.5 quart enamel pot (good to 500 degrees). Has anyone baked this in this kind of pot? This new recipe calls for a non-stick pot...

Perhaps if I sprayed it well?

No, this recipe doesn't call for the bread to be put into a pan....that's one of the things I like best...no more burned fingers! Just form your dough into whatever shape you prefer...round, oval, even flatten it for foccacia.

If you don't have a stone I'd put a baking sheet in the oven while it preheats, then put the dough on a piece of parchment paper and slide it onto the baking sheet.

Good luck!

Barb,

It came out perfect! I used the parchment paper sprinkled with cornmeal, and slipped it onto the preheated baking tray. It was delicious, pretty, and gone in 5 seconds!

Thanks.

Mine just came out of the oven 30 minutes ago and the crust is so crispy and delicious but I'm not sure about the inside. It seems like it should be a little lighter even though it tastes good. Also, it didn't come out as puffy as the one in Barb's picture. I only used 6 cups of flour because the dough was dry and I even added a little more water. Also, the water in my broiler pan dried up really fast so I added more because I thought it might burn but that also dried up. Was that a mistake? Can you remove the broiler pan after it dries?

Carole