The photo foreshortens the bread. It is a round and 3' tall much like the sourdough loaves we buy here, and with similar flavor and texture.
Two secrets to it. 1. A long slow rise builds the gluten structure for great texture, and the fermentation gives it a nice sourdoughy flavor. 2. It is a very moist dough and it is baked in a pre-heated covered pot, which gives it the crispy crust that professionals get from their steam injected ovens.
I am going to experiment with adding whole wheat flour, and also see if I can get a sourdough starter for it.
Lydia got a new car, a 2011 Nissan Sentra!
5 comments:
Nice choice in vehicles, Lydia! Are you happy with it so far?
Bread looks yummy! it looks like the thick pita breads that we used to get in Israel in the morning fresh from the bakeries or like a foccacio bread.
Too bad you didn't get to go on the ski trip, Linda. Looks like the weather was perfect - picture perfect! Jan
The photo foreshortens the bread. It is a round and 3' tall much like the sourdough loaves we buy here, and with similar flavor and texture.
Two secrets to it. 1. A long slow rise builds the gluten structure for great texture, and the fermentation gives it a nice sourdoughy flavor. 2. It is a very moist dough and it is baked in a pre-heated covered pot, which gives it the crispy crust that professionals get from their steam injected ovens.
I am going to experiment with adding whole wheat flour, and also see if I can get a sourdough starter for it.
-Tom-
Thanks for the San Rafael update.
You might publish that bread recipe here on the blog.
David
http://video.nytimes.com/video/2011/01/26/dining/1248069588694/no-knead-bread.html?ref=theminimalist
http://query.nytimes.com/gst/fullpage.html?res=950DE7D6113FF93BA35752C1A9609C8B63&ref=theminimalist
Tom, keep us posted on the sourdough starter, too. That's something I've always wanted to try.
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