Gotta love this bread

I am trying out two different recipes of this famous no-knead bread. There is one on YouTube (http://www.youtube.com/watch?v=h8DvaDq7JPg#) and another is the recipe by the authors of Artisian Bread in Five Minutes a Day (Jeff Hartzberg and Zoe Francois) http://www.artisanbreadinfive.com/. and the video is here: http://us.macmillan.com/BookCustomPage.aspx?isbn=9780312362911&m_type=2&m_contentid=119255#video They differ slightly but the result is the same - delicious. I like Jeff and Zoe's idea of keeping a large amount of the dough in the refrigerator, and I have baked the bread both ways - in a pot with a lid and on a cookie sheet with a pan of water underneath for moisture. I can't see any difference in outcome with the two baking methods. I don't have a baking stone and don't plan to buy one when a cookie sheet works just fine! If you make the bread, be sure and handle as little as possible, as more handling results in a less rustic outcome. I like the holes. The flavor is reminiscent of sourdough and is wonderful with soup or any old way you want to eat it.



Here is my icecream bucket with dough in the refrigerator.


Take off a grapefruit size wad of dough and shape into a ball. Slash top and let rise 40 minutes.

Bake for 30 minutes, and looky here!

Slice and enjoy. This is a very small loaf and it doesn't have enough holes so that means I handled it too much. Hard for an old bread baker to learn new tricks!