And lo, there was bread

[layla]

I just can't thank Jane enough for pointing me to this recipe for No-Knead Bread. Now, I'm thoroughly cooking-impaired, and I generally make bread that'll break your toes if you are unlucky enough to drop a loaf on your foot. But this came out perfect -- light, crispy, tasty, and incredibly easy. You need to start the night before in order to have bread the next day, but as long as you're not in a "must have bread NOW!" situation, it's fantastic.

It's been snowing intermittently since Thursday, so I'll console myself with bread. Sigh.

Comments

[vogelein.livejournal.com]

I had the same problem! I made doorstop bread for years until I finally figured out that it was okay to have sticky dough.

I've made this with 100% spelt and 100% whole wheat, and while very tasty, the bread never seems to rise more than about three inches high. It's a big tasty pancake. So I'd stick with the 2:1 ratio; it seems to be the accepted best formula.

Also, with the cost of wheat flour doubling, home baking is really the only way to cut bread costs.