Take the fear (and kneading) out of baking bread.
By America's Test Kitchen | February 21, 2012
<< Back to Article: Secrets to Making Almost No-Knead Bread
This has been my go-to recipe for years when I’m short on time but need a fresh loaf. It’s also the recipe I use to get novice baker’s over their fear of bread. The change regarding heating the bread IN the pot while the oven heats is terrific.
LOVE IT! I make the bread regularly, but now it’s so much easier since I’m not trying to plop the risen loaf into a red-hot pot! Thanks for improving an already great recipe!
This recipe used to call for preheating the oven – and the Dutch oven with the lid – to 500 degrees prior to baking the bread… why has this changed?
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We set out to turn four basic ingredients—flour, water, yeast, and salt—into a chewy, crusty bread that would put supermarket loaves to shame.
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