This new method that I contrived yesterday, (only because I was too tired the night before to start my bread), worked out great. The bread didn't have the same large crumb (bakers term for the holes in the bread), but it looks good, has a wonderful crust and tastes great - even worked well for toast this morning. The best part was that it was still a "no knead" bread; but I made it with an 8 hour rise instead of 19, which is what Jim Lahey.s original method calls for. I added 3/4 tsp of yeast instead of 1/4 and added 1/4 tsp of red wine vinegar. This is my amended version of the 3-4 hour version Mark Bittman of the New York Times came up with. His short version (3-4 hrs) called for 1 tsp yeast and no red wine vinegar. I think if I can get the instant yeast, which I'll order today, I may even be able to shorten the time. I'm looking forward to playing around with these no knead recipes some more, especially interested in trying the sourdough version some time, as well as his latest no knead pizza dough which I'll make after I use up my current batch of pizza dough.
Looks like another gorgeous fall day, so we'll probably be getting out in the garden to do more cleanup this afternoon. It would also be a nice day for a little ride. There's so many roads in our own little town that we've never explored.
Right now I need to head down to the basement and move some tables and chairs and get some boards up so I can get my photo setup finished today. That chore is long overdue.
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