Just tonight I got the fluffiest, biggest holed bread to date. I was thrilled… until I tasted it. It was good bread, it was easy to make, but I need sour in my sourdough.

This is great progress though. I have loft and holes (here) and sour in other loaves. I just need to figure out how to merge the two.

How I got the fluffy big holed bread was I finally gave in and tried the no knead method. I do not have a la cloche nor do I have a proofing basket OR cast iron cooker so I didn’t think I would have much success. I followed the instructions carefully as I felt I had too many strikes against me already, even going so far as to weigh the flour. I used a towel instead of a basket as Eric suggests, and I pulled out this ancient oven proof Dansk cooker that was my grandmothers to use instead of a la cloche.

Much to my amazement I got a great looking loaf (pictures to come).

Categories: Food & Drink

This entry was posted on Wednesday, February 20th, 2008 at 10:06 pm and is filed under Food & Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.