We’ve adapted this no-knead homemade bread recipe from San Francisco-based cookbook author and cooking teacher Penni Wisner’s foolproof formula. A long fermentation and baking the bread in a preheated Dutch oven yields artisanal results at home. You can play with different mix-ins–sub golden raisins and walnuts for the olives and rosemary, for instance, or stir in chunks of bittersweet chocolate for a variation of pain au chocolat. For the best results, Wisner recommends using a kitchen scale to weigh the flour, salt and water. It’s an essential for great at-home bread-baking.
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I can’t TELL you how excited I am to try this! It looks gorgeous, Alison.
Mmmmm… that looks amazing, Alison. I can’t wait to have a real oven again. And then to reclaim my cast iron cookware collection from my parents. Gah!
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