As you can see (unless you are blind ... sorry Blogger police, I didn't see you!) the bread has risen. Risen and been baked. Almost all eaten.
The recipe I followed is from King Arthur Flour. The recipe for French-Style Country Bread is here.
My modification is to knead it a la Richard Bertinet (see yesterday's post, I Knead Some Bread), for a video. The top picture in my montage (Al [there is a LINK there!] taught me that word) is of Richard's book. This is one of my treasures. If you ask nicely, I will guide you through a pizza later. For a start, there will have to be more than 2 of you visiting my site, as at present (and that is counting me). Matthew, is that traffic density above yours?
I use instant dry yeast. Not much is needed and you can just mix it in with the flour. Hassle free. Not free though!
Read on, there is an amazing comic strip following....
The other change is to cook it in a large casserole dish, as done in the Sullivan St No-Knead Bread technique. I have spritzed the oven with water in the past, and tried a tray of water. Apart from scalding myself, it was successful. Feel free to experiment. I do have to watch closely in the first few minutes to make sure the bread has not burst out. The dish has a diameter, that is all the way across (for Al) of, where is my ruler?
"Ugyen, where did you put my ruler?"
"Here, inside the drawer in your desk."
"Well, please don't hide my things away in future."
As I was saying, of about 24 cm and height of 11 cm (not counting the lid).
On with the comic...
Send me an email if you would like the recipe, or the comic, or to give me some ideas from your bread baking experiences ... in the comments below.
Or write a comment if you want me to give you a large sum of money. I would do anything to hear from someone out there in the blogosphere. Does the blogosphere have a diameter?
"Ugyen, where have you put my ruler now?"
P.S. Sorry, Ted. I forgot the question mark in the comic. Too late to fix it now.