Fact!
Warm homemade bread and homegrown chamomile tea is the perfect winter evening snack.
Fact!
seriously though, a question for no-knead veterans: do you end up with a lot of bubbles in the bread? The first couple loaves from the batch were fine, but the last two have a lot of air bubbles, does this have anything to do with the age of the dough? I should provide pictures, these are not the usual bubble holes that are common in artisan style bread, I had a couple that were the diameter of a quarter. That seems a bit large to me.
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4 comments:
Kory, that is quite normal and the longer you let the dough ferment the crustier the crust and the bigger the holes. Artisan bread, basically. Are you baking yours on a stone or in a pot with lid?
Alright, I am going to have to check out this no-knead dough recipe. And chamomile tea? Yum, with some local jam to spread on that homemade bread, I would have been set!
I prefer a nice Darjeeling tea with my toast supper ;-)
My husband has been spoiling me with fresh baked no knead bread every day since we got the awesome 5-minute a day recipe book. I was reading a post on http://cheaplikeme.wordpress.com/
and rememberd reading your question about the holes.
She had the following to say about the holes "When the bread goes immediately into a hot oven (in a hot pan), it quickly activates its last burst of rising, making beautiful bubbles and holes in the bread. Also, going into a hot pan (with a lid) traps the steam from the dough inside the Dutch oven, which helps the crust become chewy and crunchy. In turn, that crunchy crust helps hold moisture inside the loaf, keeping it moist. Together, this creates a perfect chewy, crusty loaf of bread."
Do you put your bread on a hot stone?
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