Well, that's not the best reason to start up again, but it is what it is. The coronavirus has everyone trapped at home (or at least primarily working from home). People are panic-buying meat, bread, juice, yogurt and of course, toilet paper. (what??). The Greensboro Farmer's Curb Market, where I usually get eggs and bread as well as vegetables, is suspended for the time being. My friend and colleague Marlene Macauley had to essentially cancel the rest of her "bread and cheese" Sustainable Food Systems class, so she shared some of her bread flour from Lindley Mills with us. I plan to make a giant pot of soup tomorrow, and I want some toasted bread to go with it. So, finally, it's time to try out one of the "no-knead" bread recipes. The version I used was from Food 52, and it came out pretty awesome. Here you go:
The recipe:
https://food52.com/recipes/21370-no-knead-country-loaf
What did it look like? Let me take you through the steps..
Mixing it all together:
Lettin' it chill out for about 18 hours under the cool towel Rob brought me from the M
atrurango Museum in Ridgecrest:
It'll look pretty knarly after 12-18:
Then, turn out the dough onto a floured surface and shape it into a ball:
Put the dough ball back on the towel (dust with flour), wrap it up loosely and let it rise another 2 hours. During the last half hour of rising, put a 5 qt enamel cast iron dutch oven (Le Cruset is a common brand) in the oven and preheat to 475°F. Once the oven is preheated, take the pot out of the oven, sprinkle the bottom of the pot with cornmeal or flour (I used cornmeal) and drop in the dough ball, seam side UP! Put on the cover, put it in the oven, and bake for 30 min. Take off the cover, and bake another 10 min or so until golden brown and delicious:
Let it cool an hour or as long as you can stand and slice and eat:
