I’ve been meaning to mention a little microbiology experiment that I did this past weekend that I think by all accounts was a smashing success.
The other week, we went over to friends’ house for dinner and she served a delicious, crusty bread that she’d made. She said it was super easy and that I should try it. Now, I’m not bad in the kitchen or grill and recently got into making pretzels – so I’d even had some recent experience with yeast beasties. (Sidenote: in grad school, I used to grow 100L batches of yeast to isolate proteins from. Really.)
Anyway, this past weekend, I decided to give the recipe a try and see what happened. Now, when Ana said it was easy, she wasn’t kidding. This is a no-knead recipe, so everything (flour, water, salt, yeast – that’s it) goes together in a big-bowl and is left to rise. The big dough ball is refrigerated and then you pull a “loaf-sized” piece off and bake it. Your entire hands-on time investment is about 10 minutes. The rest is just moving the dough from one place to another.
Here’s what we got.
It was super-good. Crusty and tasty. The recipe is good, because it makes enough dough for three loaves. You just leave the dough in the refrigerator and bake a loaf when you want one. The refrigerated dough is good for about a week and over time will take on a little sour-doughy tang.
Last night, I made our third (and final) loaf from this batch of dough, so I know what I’ll be doing again this weekend.