Three years of my daily “no knead” bread
A bit over three years ago, I made my first high moisture, no knead, artisanal bread.
Despite having made traditional kneaded doughs for over 25 years, the high moisture, no knead method was the FIRST time I was successful at making an artisanal crispy crusted, custardry crumbed bread…the kind of thing I had been paying $6.00 a loaf for!!!
Over these past three years I have enjoyed perfect bread, english muffins, grilled flatbread, pizza crust, bagels and pastries from simple mix and stir and store recipes from: Artisan Bread in Five Minutes a Day.
This past week a revised edition of the book was released and it is ON my Kindle Fire and with me wherever I go: The NEW Artisan Bread in Five Minutes a Day
Flatbread and boule: Peasant Bread dough
The crumb.
The golden larch and the blue sky.
The beardog.
Three years.