Thursday, January 24, 2008

No-Knead Round Two

Originally uploaded by trainlady1114
This one was much wetter than the first one and consequently didn't rise as high. I used one pound of flour (5 ounces KA whole wheat, the remainder KA bread, 4 ounces of sourdough starter dissolved and enough water to make up 12 1/4 ounces total liquid weight and salt.

The bread has a nice sour flavor, but is a bit too squat. The next round, I'm going to cut back to about 10 ounces of liquid and see how that works.


Anonymous Ren said...

Hi, is this from the Cooks Illustrated No Knead bread 2.0 (that 2.0 is very important) recipe or the original NYT recipe? Or neither?


7:13 AM  

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