Note to self: while baking bread in the cast iron pot does produce an even texture and stunning crust, it is very important to oil the pot thoroughly before doing so. Otherwise, the bread sticks to the bottom of the pot, resulting in a distressing bread-pot symbiote. But wow, that’s good bread. I kneaded it 600 times, just like the book said to. I’m going to develop some upper body strength if I keep making bread like this :-)
kit said,
March 23, 2008 @ 4:59 pm
i’m not convinced of the lots-of-kneading. a) it doesn’t need as much as people seem to think, and b) i like the texture of low-knead or no-knead bread, with big air-bubbles and such. of course, (b) may cause me to believe (a).