On Feb 8, 12:26*am, sf > wrote:
> On Sun, 7 Feb 2010 11:15:51 -0800 (PST), ImStillMags
>
> > wrote:
> > Speedy No Knead artisan bread - made earlier in the day and baked off
> > in the late afternoon.
> > I sliced the bread, barely buttered it and toasted the slices so that
> > people could use the Romesco sauce both on the steak and on the bread
> > as a crostini if they liked. * They liked.
>
> > * * 3 * * *cups * * * * *bread flour
> > * *1 * * * package * * * yeast
> > * *1 1/2 *teaspoons * * salt
> > * *1 1/2 *cups * * * * *water -- warmed
> > * * *1/4 *teaspoon * * *red wine vinegar
>
> What does the vinegar do?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

That tiny bit of vinegar accelerates fermentation and gives a hint of
sour.
It's not faux sourdough bread. I have made the bread both with and
without the vinegar. I like the results with.