Re: No- Knead Bread Question

On Sep 30, 1:20 pm, Christine Dabney <artis...@xxxxxxxxxxxxx> wrote:
On Tue, 30 Sep 2008 15:11:22 -0500, "Gregory Morrow"

<zklmj...@xxxxxxxxxx> wrote:

merryb wrote:

So, I have read about this idea, and finally tried it this past
weekend- all I can say is Wow!

Ain't it da bomb!?  I've got two loaves baking away as I type this...

I think she is talking about the NYT no-knead bread, not the Artisan
bread, Greg.  The technique and recipe is a bit different.  

Christine

This was the one baked on a stone...1.5 TBLS ea. yeast & salt, 3 c.
water, 6.5 cups flour... really wet dough- may try to add a little
more flour next time as it was like making ciabatta- no way possible
to shape it! Maybe I'll try chilling the dough as recommended...but,
what the hell??? Is it just the rising action that builds the gluten
strands?
.