A favorite blogger writes: "What has happened to all the women who are done with child-rearing? Young voices permeate the blogosphere." What do sixty-something women do with their lives, especially if they do not have full-time jobs? We're here to find that out.
Thursday, November 09, 2006
Instant 24-hour bread
It's not often that a truly revolutionary kitchen technique comes along, but after reading Mark Bittman's article on no-knead breadmaking in yesterday's NY Times, I can hardly wait to try this. The revolutionary parts (besides the no-knead, which you can sort of get around anyhow by using the Cuisinart, or a dough hook) are these: 1. Only a tiny bit of yeast is used. 2. The bread is left to rise for a LONG TIME (about 24 hours, so yes, you do have to plan ahead). 3. The blob of wet dough is tossed into a pre-heated cast-iron casserole to bake (so no "shaping" is needed either).
I take it is a very good sign that this technique comes originally from Jim Lahey, owner of the Sullivan Street Bakery in NY. The pane pugliese from here is a classic, and a long-standing favorite of mine. And I do know, both from reading (masters like Peter Reinhart) and from hands-on experience (a lifetime of baking, and a fun one-day class in artisanal breads at the Culinary Institute last spring) that the wetter the better when it comes to a good dough for breads of this kind. And the long rise would take the place of using the normal starter, or "poolish".
Why am I blathering on about this? Off to the kitchen. I'm going to start a batch right now.