my first bread

A longstanding new year's resolution of mine involves becoming a more proficient baker. I cook pretty well, I think, but baking scares me. Something about the exactness of the proportions and the need for temperature control (an oven upgrade--hell, a kitchen upgrade--is another longstanding resolution). And kneading seems like a lot of work.

In parallel with that, I am a huge fan of Cook's Illustrated. Their recipes are incredibly fussy sometimes, and time consuming generally, but only once have I made something that was less than amazing.

So when the most recent issue arrived, with a recipe for "no-knead bread," I was intrigued. Essentially Cook's is cribbing from a technique first popularized in the NY Times based on a recipe from a baker from Sullivan St. Bakery here in NY. The point is: make a wetter bread dough than usual, let time take the place of kneading, and cook in a covered Dutch oven to seal in moisture and guarantee a good crust.

Of course, Cook's Illustrated can't leave well enough alone. They promise better, more consistent results, but leave it to them to have a no-knead bread recipe that requires...kneading. Only 15-20 kneads, but still. It is so very Cook's Illustrated to do that you can't even hold it against them, just shrug and laugh and go on. They also add beer and a tiny bit of vinegar to the dough, to build a little more artisanal flavor.

Anyway, last weekend, blessed with an abundance of time, I finally plotted out the 18 or so hours required to make my first loaf of bread.

You've already seen what came out of the oven. It was perhaps a tiny bit dense; I think a slightly longer rise or a rise in a slightly warmer room would've done wonders. Still, though, words can't express how pleased I was at the general Platonic Ideal breadiness of the bread. The crust was indeed amazing...solid enough to tap your finger on it and get that satisfying hollow 'thonk' of great, fresh bread.
For my next trick, I shall bake a cake...