Wednesday, November 15, 2006

And Now For Something Completely Different
Who else made the Sullivan St. Bakery "no-knead bread" this weekend? I know at least one of you did.

This is how mine turned out--a little flat, with a big crater towards the top. I made two batches; the first had a slightly "cheesy" taste to it that I didn't love, so I added 1 tbl. malt powder to the second batch which ended up with a more appealingly balanced, sort of "nutty" flavor. The first batch I measured loosely, the second I weighed, but the feel and end result was almost the same--good, but not amazing.

Let me know how it went for you.

1 comment:

La Gringa said...

Can you send me that recipe???