
Baking isn't my strong suit. Yet. But a popular new bread baking trend has just come across my radar, and I have to say that I have seen the light. Check out this great loaf that I just made this morning!
It's all about the No Knead Bread Dough.
The loaf above was made with King Arthur's Organic Flour, and I found a great baguette recipe on their website:
http://www.kingarthurflour.com/recipes/the-almost-no-knead-baguette-recipeThis recipe takes a lot of the messy, tiring work out of making bread. Just mix together flour, yeast, salt, and water in a bowl, and let it sit overnight in your fridge.
The end result is a very fluffy bread with lots of air pockets, and a crackly, crispy crust. To quote Homer Simpson, "Gaaaaaaah."
I used a bucket from when I used to buy bulk tofu at the Asian market. Here's a photo of the dough when it's first mixed:

Then you let the dough rise for two hours. I took the opportunity to watch Barry Levinson's film "Diner" since it's been on my list of Baltimore Films to watch. Here's the dough after the movie, you can see how fluffy it is:

Then I covered the bucket with a damp cloth, put it in my fridge, and went to sleep.
The next morning I pulled off a chunk and kneaded it into a small loaf. I learned my kneading technique from a video that was posted by Baltimore's great bakery
Atwater's, but unfortunately I can't find it right now...
Knowing how to knead a loaf helps with creating good air pockets in your bread. Mainly it involved pulling the dough from the outside of your ball into the center. Perhaps soon I will make a video and post it on the site!
Anyway, here is my loaf, which I let rise on top of my heater:

Heehee, this shot turned out very
noir somehow. Like some desperate dame is going to come in and hire this loaf of bread to be her private eye...
In any case, I thought this loaf was going to be a failure because I only let it rise for 30 minutes, instead of an hour and a half.
Needless to say, the loaf was a lot denser than it should be, but it still turned out pretty good if I do say so myself. Can't wait to try it with the correct version.
PERFECT vehicle for the homemade blackberry jam that my neighbor traded me for some of my extra CSA vegetables. I brought out some of my local butter from Mill Valley, but this bread was so warm and chewy, I didn't even need it.

I added the coffee mug so that you can see the size of the loaf.
The best part this recipe is that you can make a huge container of pre-mixed dough and leave it in your fridge for over a week.
Just pull off a chunk of the dough and you can have a loaf of bread with half of the rising time. It's still an hour and a half of rising time, so this does require some planning, but not really that much work compared to regular bread making recipes.
I think I've just become a homemade bread convert!