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Originally Posted by beppe
I do not use it anymore as I learned of a different approach to bread making. I just use this approach now, with excellent results. I use wholegrain, stone milled flours, as they have a much better nutritional value. And an incredible taste and texture. Family loves it. |
Check out this book "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking". I have gone through many "bread phases" from the very low maintenance bread machine to making sourdough bread from starter which is pretty high maintenance.
I LOVE this book and the bread comes out really nice. It looks like a similar no knead method as in the NYTimes article. Basically you combine the ingredients (no kneading), do one short rise to get it going, then put the dough in the fridge until you are ready to bake....pulling off a small ball as needed.