Kevin's Weblog

Thanks to a bit in last week’s Oregonian, I’ve gotten into the no-knead bread craze. I’ve tried it twice, on the last two weekends, and was quite happy with the results. Last weekend, I did the basic recipe. This weekend, I replaced one cup of all-purpose flour with whole wheat, and added a generous teaspoon of minced rosemary to the dough.

Both loaves turned out quite well. I preferred the purity and the quality of the crust on the first loaf, S. preferred the more substantial nature of the second. I think we agreed, though, that perhaps rosemary works best with just white flour and that I could probably have used twice as much of it.

Reading some of the discussions, it seems like the right cooking vessel is key to getting enough loft to the bread. I’ve been using our Emile Henry Casserole, which seems to be just about the perfect size, and has good heat capacity.