A while back, I read a story in the Strib's Taste section about this revolutionary method of baking artisan-style bread with just minutes of work. I was very much intrigued by the idea, because at the time, baking bread from scratch pretty much terrified me.
I cannot remember the reason I didn't attempt the bread. But I didn't. However, I stumbled across a blog post recently about the method and decided it was the time to give it a shot. Of course, I was thwarted in my attempts the first couple of times for one reason or another (thanks, Rainbow, for not having a single damn jar of regular yeast).
But I finally got around to it today. Of course, it's cold out today and our heat was finally turned off after several warm days, so getting the bread to rise was a challenge. However, turning the oven on while resting the dough on top remedies that pretty quickly. I decided to try to make a loaf today, even though the bread is supposedly better after the dough sits in the fridge for a few days.
I don't know if not letting it sit in the fridge was the problem or what, but my loaf didn't turn out very well. It should be noted that I used 1.5 cups of whole wheat flour. Maybe if I made an all-white loaf it would have been better? The dough is super sticky, so it was hard to form a loaf. But I eventually managed that. And the dough rose fairly nicely in the pre-bake resting phase. However, it then deflated when I slashed it and I was left with a flat loaf. Still, it tasted pretty good. Actually, it tasted like a fancy artisan loaf that I might pay $5 for at any random place that sells artisan bread. It just didn't look pretty.
My next loaf will be baked in my cast iron Dutch oven. I love my Dutch oven so much. And not just because hearing the phrase "Dutch oven" makes me giggle. I'm hoping this one turns out a bit better. I'd like to be able to maybe use it for a sandwich or something.