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My first attempt…

by on March 1, 2010

…at no-knead bread

The crust turned out delicious, the insides weren’t quite done yet, unfortunately, and required some extra oven time at a lower temp. The end product was too dense, probably because it only rose for the minimum amount of time (14 hours) in a not optimally warm environment. Also: there was a bit of an odd taste because we baked it in my parents’ old romertopf. Still: worth perfecting.

ETA: the bread was a) quite tasty, and b) very, very dense, and not entirely risen. a) meant I ate quite a bit, b) meant that got me quite bloated and nauseous. Not quite worth the delicious and beautiful crust, I’m afraid.


From → Bread

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