Last Thursday, I finally got my act together and attempted a homemade loaf of bread. Recently, someone on We Love DC wrote about baking no-knead bread during our latest blizzard. What struck me was her amendment of some supposedly famous quote about how there are people who make their own bread, and people who don't. The DC blogger added that, there are people who make their own bread, people who don't, and people who make their own pizza dough.
Well, I make my own pizza dough. I always have yeast in the house, and I'd seen and read a lot about this supposedly easy bread recipe that's been making the recipe rounds forever. Like here.
I dug out my Le Creuset, my January 2008 issue of Cooks Illustrated, and got to work.
The initial dough ball, after an 18-hour rise, did not look promising:
But it did look so happy in my favorite red pot, and the house smelled great:
Sadly, we then lost power for the rest of the day and I didn't actually get to taste my lovely bread until the next day, when I had to cobble together dinner with electricity, but no fridge (victim of power surges). It seems I may have over-baked by a couple minutes, despite taking the loaf's internal temperature. Or maybe you really have to eat it that day. The inside, the crumb, was lovely -- airy-yet-dense and with a faint, almost sourdough flavor. The crust was a tad tough in the darkest places though.
I will, however, try again and shave some time off of the baking. And am eagerly looking forward to a possible lesson on bread-that-you-knead from the talented Jen, of Love & Onions.