But, keeping the dough refrigerated for up to 14 days? I know the book for this recipe is coming out soon - Artisan Bread in Five Minutes a Day - but wasn't sure if anyone makes their bread like this?http://www.buffalonews.com/185/story/191149.html
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Has anyone heard of this type of bread baking? I know NY Times No Knead Bread is popular..
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there was thread on this bread last year, here's the link for you.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34724
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34724
oh yeah... one of my baking disasters!
http://www.finerkitchens.com/swap/forum1/35330_well_it_was_a_complete_disaster
http://www.finerkitchens.com/swap/forum1/35330_well_it_was_a_complete_disaster
Thanks, but this technique is a little different, you leave it in your fridge, not..
on the counter. Therefore you can bake it off when you want. I've done the NY Times one and have had good success. But, this one sounds interesting as you can leave the dough in the fridge for days - alas bread for dinner instead of an afterthought!
on the counter. Therefore you can bake it off when you want. I've done the NY Times one and have had good success. But, this one sounds interesting as you can leave the dough in the fridge for days - alas bread for dinner instead of an afterthought!