I made the No-Knead Harvest Bread

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bobbijoaz

Well-known member
This was a KAF recipe posted by MoNJ in #17872. As stated in recipe, it is not a high riser. In fact, I would say that it is dense. There is a lot of fruit and nuts in the bread.

I baked this in a stoneware bread pan with a lid. It is crusty -- I think the pan will be great for French bread.

 
I got it through Amazon

It is made by Sassafras Enterprises. Even with free shipping from Amazon, it was quite expensive.

 
King Arthur Flour has a stoneware loaf pan without a lid for

much less. It is priced at $12.95 plus shipping. the size is a little smaller -- 12 x 4 x 1 1/2 inches.

 
The Fennel & Fig turned out great, pix tomorrow. And you probably don't want to try EVERYBREAD I've

baked.

My second batch of sourdough batards wound up with shards of broken crockery throughout due to my unfortunate case of butterfingers.

Crunchy. And not in that "good" way.

 
Looked at the clock and it's officially "tomorrow". With apologies to Luisa, here's a photo ...

Luisa, this actually wasn't very gewd. Really. Would I lie to you? (If you zoom in on the picture tho, you can see fennel seeds in the bottom loaf)

I mean, I had to FORCE CB to eat a whole loaf herself (still warm from the oven slathered, bite by bite with a half-stick of Plugra butter) JUST to get it out of the house. (Feel better now?)

http://www.flickr.com/photos/steve2inla/4469350272/

 
Fennel pollen is probably more a conceit than a necessary ingredient but I had some so I tossed a

little in the dough. I got mine at a very good price from Zingerman's.

Usually, I just use it as part of the seasoning for pork and poultry roasts.

 
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