Comments on: First Attempt at No-Knead Bread

By: MuttJaillalop

MuttJaillalop — Sun, 29 Nov 2009 15:31:36 +0000

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June 28, There are a lot of well-behaved leather recliners on the sell , but not all leather is make equal. Take a lie at the three main categories of leather, study the difference, and make sure that you know what to shop for the incoming time you are in the alter for new furniture. It seems that of all the eat of furniture in the house, fabric or leather recliners take the hardest beating. Kids plop down on them and praise them back to recline without any imagine to how the mechanism transform.

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By: Month in Review October 2008

Month in Review October 2008 — Sat, 01 Nov 2008 13:46:26 +0000

[...] First Attempt at No-Knead Bread – I’m still working on perfecting my no-knead bread, and am getting pretty close to something I like (although it is actually based around Lahey’s recipe, not the one in this post). Also, my cost analysis of no-knead bread (and the cost can be reduced significantly with a jar of yeast and Lahey’s recipe). [...]

By: pym

pym — Thu, 15 May 2008 12:34:54 +0000

hope someone can help. just finished baking first time loaf. let it cook 30 min with covered dutch oven then 15 mins without cover and its good but the crust is way too hard. i am senior citizen and my teeth not in great condition and i was afraid i’d break one of the few remaining teeth i have.
what can i do to ensure a less crusty top???
thank you
>^..^<

By: Deanne

Deanne — Fri, 09 May 2008 14:45:48 +0000

You might try looking at this website the forum on this book as the topic really helped me – http://forums.egullet.org/index.php?showtopic=111794&st=270 – for all purpose flour in the United States you want 75-76% hydration for this recipe so I used the formula there on this forum – which the author also responds to on this forum – and my next batch greatly improved so I figured for a batch calling for 6 1/2 cups flour = 2 lbs flour = 908 g flour. So you take that 908g x .76 = 690 g water

By: Deanne

Deanne — Fri, 09 May 2008 14:32:10 +0000

I am not sure if this is why the growth problem with the bread but when looking at the bowl of your dough if looks dryer then it should be, but hard to tell by looking at the pic. Here is a link to the Artisan Bread in Five Minutes a Day website with a pic of what the dough should look like http://www.artisanbreadinfive.com/?p=121