What’s in the oven? Bread!
It’s been a long time since the Sloppy Dough Revolution, and although I’ve made my pizza crusts always using that recipe, I have never gotten around to the bread that brought this method to the public eye.
Today, however, two old friends are arriving from the United States, and what is more welcoming than the perfume of baking? And which of those perfumes is more seductive than bread? So, there’s a loaf of No-Knead bread nel forno and the perfume has filled the house and I at least feel very welcome and looking forward to lunch.
The original recipe published in the New York Times is here I didn’t follow that one, but more or less my pizza dough recipe less the oil and plus a ton of flour to keep it from sticking to the dutch oven. Photo to follow, I think.
Two days ago I made chicken liver spread which seems like a good way to munch on warm, crusty loaves. When it gets a bit stale, then we can have crostini to toast and spread.
8 comments October 10th, 2007
