Wednesday, October 22, 2008
Jump over to Mimi's for a video about making easy, no knead artisan bread. My favorite part of the concept is that you leave the dough in the fridge for a week, pulling some off when you need it. I'm a big believer in having dough pre-made, so I can just set it out to rise when I get home in the afternoon. Currently we have 6 balls of pizza dough in the freezer, ready and waiting to go.
I'd like to try this artisan recipe, though. I think that the longer it sits, the more flavors develop. And the wetness of the dough reminds me of my Godparents' Jim & Mary's foccacia dough - still the best bread I've eaten IN MY LIFE. So I'm going to try it.