Sunday, January 7, 2007
I wasn't sure I was going to bake another bread this weekend because I had already made scones on Saturday, but the call of the no-knead loaf could not be resisted. The ingredients are so simple and basic: 468 grams flour, 1/4 t. instant yeast, 10 grams salt, and 382 grams water. This time I decided to use three flours: bread, whole wheat, and durum. I used about 50 grams each of whole wheat and durum, and the rest was bread flour. After I mixed it up, I remembered that I wanted to try flaxseed, so I cracked a few tablespoons and added them. This is the dough after 18 hours of just sitting around:
Last time I tried this bread, I used a clay pot made by The Pampered Chef. I got this as a gift a few years ago, and have used it in cooking various things, but this is the most perfect use I've ever found for it.
I preheated it for about 45 minutes and dumped the dough into it. It landed all askew, and I shook it a few times, but it was still pretty crooked.
The recipe calls for baking at 450. I've found that 425 is better with this clay pot. I use a glass lid from a large Chantal saute pan, and it fits perfectly on the rim of the pot. And the dough miraculously straightened out in the oven, turning out a very handsome loaf.
This bread was, by the unanimous agreement of two, the best no-knead bread yet. The addition of durum and whole wheat flours added flavor, and it still had a good hole-y texture, to which the flaxseeds added crunch.
I have to admit, this is a pretty amazing bread.