learn to bake bread

I’ve baked 14 loaves as of last night. I’ve pretty much mastered the no-knead recipe and experimented with different flours, yeasts, water contents, rising times, etc. The last 4 loaves have been excellent and I’ve committed the recipe to memory.

The New York Times keeps putting the video behind their pay-only wall, but it’s up on YouTube now—watch it before they take it down!

Video: Making No-Knead Bread

This one goes to Todd. I think I’m learning that having the correct water content is important to the final consistency of the bread’s insides. The crust in all cases has been pretty consistent. But an extra 1/8 cup of water can move it toward the too moist side of the spectrum. I’ve got another batch rising for cooking tomorrow.

Today I baked a round loaf of rustic bread. I feel like I’ve finally worked out a few of the kinks with Jim Lahey’s Sullivan Street Bakery no-knead recipe. Hopefully it tastes as good as it looks. I gave it to Josh for his family dinner tonight. My 7th loaf was delicious so I’m predicting good times for the Petersens tonight.

I plan to bake a couple more loafs tonight to give to people.