May 14, 2008
A New Take on Artisan Bread Baking
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Comments on A New Take on Artisan Bread Baking »
William Thompson @ 12:01 am
Hi.
I "went one better" re NK bread, as a result of my essential laziness and urge to experiment. After my dough developed for a day I simply upended it into a greased bread pan, let it rise again, and then put it into a four-hundred degree F oven for half an hour. The crust was thinner but still crackly and chewy, and the inside had many, many holes. Sliced, it resembled an English muffin, and tasted great. None of the slices had holes large enough to allow butter and jam to fall through, but the smaller sizes held plenty.
I use an electric mixer with dough hooks to do the mixing. Again, my laziness…