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Now that I've mastered no-knead bread, is it all downhill from here?

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Now that I've mastered no-knead bread, is it all downhill from here?

Mr Taster | Jul 19, 2010 03:50 PM

The subject says it all.

The sort of soft crusted loaf pan bread that would have thrilled me before just doesn't cut it anymore, now that I regularly produce beautiful, crispy, deep golden brown crust with a large crumb, spongy, chewy interior.

Since I don't have a professional steam injected oven, where is there to go with my bread baking?

Mr Taster

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