April 5, 2010

Garlic & Kalamata No-Knead Bread

We had some lovely visitors this weekend (Scott's family!), so I decided to make some no-knead bread while they were here.

The previous two times, I made this recipe — a hacked recipe which you should use if you only have 6–8 hours of time to let it rise. It also condones the use of a stock pot if you don't have a dutch oven around. Both times I made it, the dough was extremely soupy from beginning to end — I basically poured the dough into the pot. Though my loaves were just a wee bit flat, it tasted great, had a phenomenally crunchy crust, and I would still recommend this recipe if you have less time.

Also, if you are curious about which flour to use, I used all-purpose flour once and bread-flour the second time and couldn't tell the difference.

This time, I started with the recipe from Smitten Kitchen (and I still used my stock pot). Just before the final two-hour rise, I added 1/2 a cup of halved kalamata olives and about five halved garlic cloves by gently folding them into the dough. Mmmm! The dough was much easier to form into a ball (not a puddle like the previous recipe), and it rose into a large, rounded loaf.

Annnnd let me tell you, it was brilliant, if I do say so myself. Though it probably would've been better if I could've contained myself — I should've left it in the oven for a full 30 minutes in the very end so that it got a bit more browned on top. But! Still. Delicious.

Two years ago I experimented with soup.
Then salads. Now breads. What next?
Ponder ponder. Perhaps grilling?

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