How was it for you?
Did anybody try Mark Bittman's faster version of his No-Knead Bread?
And the whole wheat version?
I was excited—I've actually never made yeast bread before, and I heard the original no-knead recipe was pretty foolproof. Cynical Matt, of course, was quick to point out the abundance of bakeries in New York City that are perfectly capable of churning out freshly made bread. But I wanted our apartment to smell like yeast! I wanted to be in on the action! I wanted to pull a gorgeous loaf from the oven, and spread a perfect slice with butter, which my no-longer-cynical fiancé would devour and exclaim with glee! But no.
What came out of my oven was sour, yeasty, dense, and spongy. Was it too much liquid? Was it because I used whole wheat bread flour instead of regular whole wheat flour? Was it because I used active dry instead of instant yeast? (I proofed it first, and reduced that liquid from the total amount.) Was the beautiful stoneground rye flour from the farmer's market to blame?
I wonder if this recipe just isn't the best one...it might be worth reducing the yeast, and maybe the liquid, and letting it rise more, or (gasp!) actually involving oneself in some kneading. Maybe I'll try this one next. What's the rush?
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