Monday, November 13, 2006

I read this article in the New York Times about making no-knead bread and how it will revolutionize the bread industry because normal people like me can create bakery style crusty boules with little or no muss. Of course the dough has to rise over a period of 12 to 18 hours at a temp of around 70 degrees! My thermostat is set to 60 degrees, so maybe I'll wrap a pair of sweat socks around the bowl! Actually, for the energy conscious ,just set the bowls at the base of the wood stove. I'll update you tomorrow on progress.