Quote:
Originally Posted by Ziggythecat
Google Jim Leahy no knead bread.
Just flour, yeast, salt and water
His technique does it with a long overnight ferment, with the sugars in the flour as the food source for the yeast, with a high hydration
Done right, it gives a bubbly open airy crumb
Happy baking
|
Interesting, 2 different methods from the same guy. I am not making my own bread (yet), but I do get sourdough from a local baker.
__________________
Steve
'08 Boxster RS60 Spyder #0099/1960
- never named a car before, but this is Charlotte.
'88 targa
SOLD 2004 - gone but not forgotten