Yes, everybody's doing it. Doing what? Making NY Times (really Jim Lahey's) no-knead bread. Read all about it here. Or here. Or here. Or here. You get the idea. Everybody's doing it. Really.
Mine was actually NOT such a great success. I didn't watch the video beforehand, and thus used way too much flour to cover it, which made the crust a bit soggy. But I'll try again. And hopefully without burning my hand - a pot that's been in the oven, is hot. Even though it's empty. You all know that, and so do I, but.. well, it's easy to forget.
3 comments:
Looks good, though. Where it calls for "Cornmeal or wheat bran as needed." - what did you use? I haven't found corn meal in Sweden. Is it here? I've found majsmjöl, corn flour, but that isn't the same. Corn meal isn't as finely ground as corn flour. Corn meal is what I need for my corn bread.
Nikki, I actually used regular flour for that - but try finely ground polenta for cornmeal! That's what I use for corn bread, and it turns out just fine. And it's easy to find, too! :)
No, don't worry, you're not the only one to come to this party late - I haven't even tried the no-knead bread yet!! When things calm down a little (probably after Christmas...) I really want to give it a go though. Yours looks great!
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