I found this recipe today, and couldn't resist the allure of the quick, crunchy possible result.
The first attempt was promising, but not a success. Not a total fail, but not a total *aha* kinda recipe.
First off - the recipe calls for 2 c water to 3-4 c flour. I used about 6, and I think it probably could have used more.
Second, the rise. The recipe says you don't really need one. I did, for about 20 min. It could have used more. Traditional breads usually have two rises - one proof, one in the final shape of loaf. Part of the attraction of this recipe is the allure of a nearly no-rise yeast bread, just as easy as a quick bread, right?
Third, the baking technique. It calls for tossing 3-4 c ice in the bottom of the oven just as you put the loaves in, shutting the door, and not opening it for at least 15 minutes. I'm down with that, I understand the steam will create a deliciously crisp crust. However the logistics were a nightmare. Trying to toss in that much ice, into a 425F oven? Yikes. Half the ice got wedged in the hinge of the oven door. One reader commented it might short out the coils, and another suggested heating a rimmed baking sheet in a lower rack and putting the ice cubes there. Will try that next time.
The fun part was letting the kids work with a hunk of the dough and making their own mini loaves. Erin made a heart (bottom left on this picture), Robin made some lumps.
The taste: Somewhere in-between a quick bread and a yeasted bread. I will try tweaking this a bit and see if I can get it working for us.
No comments:
Post a Comment