Comments on: Don’t knead this

By: Eikon

Eikon — Fri, 15 Dec 2006 06:29:49 +0000

But my baba would castigate me in my dreams if I made an unkneaded bread.
Seriously in Ukrainian at that.

By: Ginny

Ginny — Thu, 14 Dec 2006 17:11:13 +0000

My husband Matt loves to bake bread. I’ll forward this to him and let you know how it turns out!

By: Sean

Sean — Thu, 14 Dec 2006 12:31:09 +0000

I have made the bread twice. It’s essentially a ciabatta loaf. The long rising time gives it a good strong flavor, a bit like sour dough, but not qute as biting.

The hardest part, I have found, is manipulating the dough the few times the recipe requires. It is VERY wet and sticky. Fortunately, once you get the gloppy dough into the hot pan, everything takes care of itself.

I always tinker with recipes, and the second time I made the bread I substituted semolina flower for 1/2 cup of the white flour. Made for a slightly chewier loaf.

Let us know how it turns out!

By: Elemmaciltur

Elemmaciltur — Thu, 14 Dec 2006 12:09:28 +0000

Okay, the blogosphere is really buzzing with this recipe. Two other blog friends of mine had blogged about this recipe in the past month, too….and this is getting to me, maybe I should try it out.

By: sean

sean — Thu, 14 Dec 2006 11:31:31 +0000

I find the most fascinating links on your blog…first the T-Shirt site and now this! Having gone to culinary school…this fascinates me and I’m going to try it!