4 Comments so far

1. Donna August 8th, 2009 7:03 pm

   just as delicious as it looks.

2. Richard Smith August 30th, 2009 3:44 pm

   Luke,

   I have made the bread using whole wheat flour, or some percentage of whole wheat flour, without changing anything else. In fact, the first time I did it, the whole wheat went in by mistake and I just kept going. It turned out fine.

   Whole wheat isn’t going to be as bubbly, but that’s often what you’re after with whole wheat anyway, right?

   Lately I’ve switched from using yeast to using sourdough starter. First you make a “sponge” (add flour and water to your “starter” and let it sit for a couple of hours) and then I add a cup of sponge as a substitute for the yeast but keep everything else the same in the “no knead” recipe (i.e., 3 cups of flour, 1.5 cups of water). This makes the dough a bit more wet, but it seems to work out OK in the end so I have kept with it. Maybe add 5 minutes to the baking time if you find it a bit gluey. Remember, the rest of the sponge is your starter for next time, so put it in the fridge in a clean sealed container.

   Also, I’ve gradually reduced the amount of salt in the recipe, going to 1 teaspoon rather than 1.25. Seems OK to me. Salt (and sugar, for that matter) is something that isn’t *needed* (ahem) in bread, it is just something we’re used to.

   If you’d like to have a bit more “shelf life” to your bread, add a tablespoon of olive oil to the dough.

   Have fun with it! Remember, the total cost of ingredients and power (not counting your time, of course) is under a dollar, so if it isn’t to your liking, just change it a bit.

   While some people seem to like to put stuff in their bread (olives, raisins, other seeds and grains), I like to keep it simple. Just plain white bread for me.

   …r

3. bjnc October 21st, 2009 3:29 pm

   Yours was delicious, a true artisan bread. Now I need the perfect pot to bake it in. I’ll try it as soon as I find that iron pot.

4. Food win » Luke Cyca Dot Calm November 27th, 2009 6:43 pm

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