Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522

There are a couple of trends I’ve been noticing across the intarwebs worlds of breadmaking.  One of them is the “No-Knead” breads.  These breads seem to have these common characteristics.

  1. The dough is VERY wet and goopy, just on this side of a batter.
  2. They are made with a very long first fermenting, such as overnight or longer.
  3. The dough is handled very little, hence the name “No-knead”
  4. They are baked in a small, enclosed space, to trap moisture and enhance the crust.  (Hmmm… Sounds like a dutch oven…)
  5. The crumb structure is full of large holes.

I’ve been really intrigued with the idea, and have wanted to try it.  Matt, over at “One Off“, made a loaf, and spelled out the directions so clearly that I thought I’d give it a try.  This particular recipe and procedure reminds me a lot of the French Bread I did a while back.  It, too, has a long ferment time (a preferment, in fact), and it also uses only the basic four ingredients (flour, water, salt, yeast).

No-Knead Dutch Oven Basic Bread… (Read the rest of this article at the following article source link for the full story)

For more information click the following article source link for the full story:
http://marksblackpot.blogspot.com/2010/03/no-knead-dutch-ove…