That’s my child!
This is the result of Mac and I breeding. Yup.
I made my first loaf of five minutes artisan bread. This technique has similarity to no knead bread in that it replaces kneading with time. It is a really wet dough, but this doesn’t produce as big of holes as the no knead. I could always reduce the flour next time. I started off making a garlic cheddar. I’m going to make one change, but it is still pretty good. The crust isn’t as as crisp as the no knead, even with the added steam. I think the next time I bake one, I’m going to try it in my dutch oven instead of with the baking stone. And despite the title, it doesn’t really take five minutes, *but* digging into the dough stash and shaping the loaf did take less than five minutes for me. It still takes about 2 hours between proofing, baking and cooling until you have a loaf that is ready to eat. However, this is a great method if you don’t have a stand mixer worthy of kneading dough. You can hand mix and just replace the kneading by hand with time.
My new cooking endeavor tonight will be quinoa. I have never made it. I’m using my first one to make a quinoa pilaf.
