I realized I forgot to buy a loaf of sandwich bread at the store the other day, so I just decided to make my own. I’m glad I did. It came out much firmer and tastier than standard white bread.
I’ve been trying to expand my baking repertoire beyond variations on my almost no-knead bread. Since I love the taste of popovers, I thought I’d make an eggy bread that’s somewhere between popovers and French bread. So I made some Challah, a Jewish bread.
One of the reasons my no-knead bread recipe is so successful is the pot it’s baked in. The heavy cast iron traps heat and moisture like an old-world brick oven, causing the bread to develop great texture and a hard crust. To create the perfect baking environment, the pot mustRead more
I know what you’re thinking; you’re finally making pretty good no-knead bread but it’s getting a little boring. You’re wondering if there’s a way you can add flavors to your bread without changing the cooking method. I wondered the same thing. I’ve had much success incorporating various liquids and solidsRead more
As regular readers know, I’ve been experimenting with homemade bread for months now. In retrospect, I handicapped my learning process by adopting and abandoning several different methods and recipes before perfecting one. After initial success with a no-knead bread technique, I decided to stick with it. Over time, I incorporatedRead more
I’ve been baking bread at home for a while now with mixed results. This weekend, I finally made some very good bread: I used the no-knead technique made famous by Mark Bittman and Jim Lahaney (video here), but I incorporated some tips from America’s Test Kitchen.