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February 09, 2007

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Tanna

I also have been experimenting with the different flours and whole grain additions. I'm sure that salt will be lovely, must look for that. King Arthur's catalogue is a baking dream.

Lynn D.

Thank you for the kind words. I'm glad you liked the spelt. June's all whole meal spelt loaf is a treat as well. I've made it twice. I next want to experiment with white spelt flour.

Kimberly

I made my third loaf of no-knead bread with 1/3 spelt flour. The flavor was great... and that was the last loaf that I baked, until this weekend. There's a batch of dough just starting its long rise now. Bread tomorrow! Hooray!

Pat Kight

I've been baking a loaf of The Bread a week since the NYT article came out, and have played around with several additives, mainly herbs. In fact, I have a loaf about to come out of the oven as I type this, with a couple of tablespoons of minced fresh rosemary thrown in when I mixed up the sponge.

I find it a very forgiving bread; I have yet to have a loaf actually fail, although the one to which I added a handful of shredded cheese came out a little leaden.

The moisture doesn't bother me, because I usually wind up toasting slices in the oven briefly to restore the crackle to the crust.

june

It looks really good, and I'm glad to see that you have experimented with the great sticking to the banneton problem which so many of us have encountered! I have noticed that all-spelt doughs do not stick at all, which might be a quality of the flour, or might be because I have taken to adding a small splash of oil to the bowl for the first rise, thereby incorporating a small amount of oil into the second rise. Only a splash, just enough to coat the dough ball. It might make a difference to a wheat dough too.

Trig

I'm interested to know what it is about the flor de sal that you find so great. As someone whose second home is Portugal I'm not likely to knock the stuff, but at home I use Maldon salt, often finger crushed, and really love it.

lindy

You know Trig, I really like Maldon's, too. but around here, it is no easier to get, or cheaper, than this one. I can't really say what it is about the flor de sal that makes it my very favorite-it's sort of that it shows up in the food it's in in a distinctive way. But what a lot of nonsense that sounds!

the chocolate lady

I like the bit with the parchment. In many cases i find the labor saved in skipping the kneading has been made up in cleaning up flour from every bloody surface in the kitchen. For the last two batches I used rolled oats instead of flour to coat the dough-ball.

Ralph

I'm way late for this party! Anyway, I've made the basic recipe a few times. My favorite variation so far is to substitute one cup whole rye flour, and add 3 Tbs finely chopped onion, and 3 tsp dill weed. Couldn't find dill seed anywhere, or I would have used that.

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