I sent the picture below to J. He immediately msg back “what the heck is that?”
Can you folks figure out what this is? I’ll give you 5 seconds….
5, 4, 3, 2, 1…
So I decided to try to make the “No Knead Bread” that was featured in New York Times years ago. It got a lot of favorable feedback and one reader said the recipe was very forgiving. I might have made some mistakes measuring the flour and water. It looked kinda dry so I added some water (doubled it). It proofed for about 24 hrs and then another 2 hours. But it didn’t puff up into that neat ball of dough.
I gave it extra time in the oven because the dough was oozing water. After it came out, there were still bits of raw dough although the bottom was starting to get very dark. The taste was uhm… challenging.
J said it looks like a pile of ****. For once, he might be right. But my condo smells like a bakery though.