Oh yes, I remember... bread. So the bread was in the oven, out of the drafts and doing its stuff and it was morning and I had this thought that maybe if I switched the oven on, on it's lowest setting for a few minutes, ie not long enough for it to get hot but just long enough that it took the chill out then it would give it a helping hand. I suppose the sensible thing would have been to empty the bottom oven of the various moulds and pans and put the dough in there on the prooving setting but it was morning and I was in my usual morning state and it seemed like too much hard work. So I went for the switch the oven on, have shower, switch oven off solution. It would have been a perfect solution if by the time I had had the shower the rest of the instructions hadn't vanished from my brain. The "switch oven off" part came back to me while driving down the M4. Cue telephone call to my lovely neighbour and technical instructions on how to switch the oven off and certainty the yeast would be cooked and not do its stuff by the time I got home. It goes without saying that people like me *need* lovely neighbours, preferably retired lovely neighbours who can be entrusted with a spare key for such emergencies. I need not have worried. The bread turned out ok, if a bit tasteless, despite being 1/3 rye. Evidence below. The best bit about the recipe. The heavy use of flour means that once the pan has cooled down, little boys can write messages in it for their mummy to find at breakfast time. In other news, The Boy being a caring, sharing sort of a person has given me his sore throat. I guess its motherly karma coming back to bite me.
So where were we?
14.12.06 19:17
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Lisa / Website (15.12.06 11:53) That's adorable - I'm gonna cry now. Damn these hormones! Damn them! |
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Daisy / Website (15.12.06 15:15) The bread looks wonderful, shame it 's not more tasty. Will you experiment with it? And as for the little love note, aaaawwww! |
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blork / Website (15.12.06 16:59) Perhaps it a bit more salt? I think this no-knead method works best with plain old white flour. My attempt was not great either -- mostly because it was gummy (probably undercooked). I used stone-ground flour, which looked pretty white to me, but the loaf ended up almost as brown as yours. |
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stroppycow / Website (15.12.06 20:36) Hormones... gotta love 'em I will definetly try more salt and different flours. I would go all white but my son tends to prefer brown. Maybe 1/3 granary will do the trick. |
