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I baked a loaf of No-Knead Bread tonight. Chewy on the inside, crusty on the outside, a hint of tang, and only three ingredients! I think this is going to be a regular thing.

This recipe caused quite a sensation when it was published in the New York Times a couple of years ago. People started buying up dutch ovens like crazy, and Target reportedly ran out of a $45 enameled cast iron pot when it was rated as comparable to $200 Le Creuset pots in Cook's Illustrated. (Mine is a blue Martha Stewart that I got for $45 at Macy's.)

Cook's Illustrated also published a revised version of the recipe with a little vinegar and beer added to round out the flavor. People seem to like it even better but I'm kind of worried about the increase in baking temperature to 500°—aren't most dutch ovens only rated up to 450°?

Anyway, it is super yummy and the house smells amazing. I left a note for my roommates to help themselves to it—we'll see how much is left when I get home tomorrow.

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September 2010

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