Monday, December 25, 2006
I made Thanksgiving dinner and so, according to family tradition, I do not have to make Christmas dinner. This year Jim's sister had dinner, and, of course, I brought bread. I was planning to bake another version of butter-dipped dinner rolls, but the call of the no-knead bread was too strong for me to ignore. This time I used the same percentages of flour, water, yeast, and salt as the last time I made it, but I used Harvest King bread flour instead of King Arthur; I used about durum flour instead of whole wheat as about 15% of the flour; I used a different pan; and I sprinkled the dough with cornmeal instead of with wheat bran. Result: a totally different bread, with a very different texture and flavor.
This bread has the large holes and cracklingly crisp crust that I didn't get when I added whole wheat flour.
I loved that, but I think the flavor of the bread with added whole wheat flour is slightly superior. I think that my next experiment will be to use the same pan I used this time and use a small amount of whole wheat and a small amount of durum flour and perhaps also a bit more water and see what happens.