This was good, but this is even better.
The recipe comes from the Jan/Feb 2008 Cook's Illustrated. Fun magazine, they really explore technique and science in their recipes. I'm not terribly skilled in the kitchen, and this load of bread came out great for me (1:2 whole wheat to white flour). Not much work, delicious texture and taste, crisp crust, consistent results. What's not to like?
Photo from Jugalbandi, who have their own version of the recipe.
I've got their basic cookbook "Best Recipes" - it's just excellent. I'll have to give the bread a try. I haven't made bread for a few years. It always makes the house smell so good!
Posted by: Teresa | January 18, 2008 at 02:08 PM
It's an easy recipe, but be aware of the timing. You mix it up, let it sit for 8-12 hours, then knead it a few times, let it sit for 2 hours, then bake for about 45 mintues. Definitely have to think ahead if you want it coming out of the oven to go with dinner.
Posted by: miss kelly | January 18, 2008 at 03:14 PM