graham wrote:
> "Viviane" > wrote in message
> ...
>> The newspapers in Australia have also been calling it "their" recipe! It
>> looks as though it has become really popular all round the world. It's
>> the usual story - success has many parents but failure is an orphan.
>>
>> The best thing about this bread is that it has fascinated by 9 year old
>> who can't believe she can make bread so easily. After cooking, we slice
>> it and freeze it. Then we pull it out one slice at a time and she takes
>> it to school for lunch. It's the only thing she's eaten for the last few
>> weeks. Not sure how long this fad will last.
>>
>> I was really pleased to be able to make a good heavy bread. The closest
>> thing I've seen to it here is sourdough or turkish bread. Being able to
>> make my own means I no longer have to try and find some as the best shops
>> are quite a distance from home (but worth travelling for).
>>
>> "Janet B." > wrote in message
>> ...
>>> "Ward Abbott" > wrote in message
>>> ...
>>>> This recipe made the MOST beautiful bread I have ever seen. Of
>>>> course...the method and ingredients made me wonder....but WOW!
>>>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> No-Knead Bread
>>> snip recipe for NY Times No-Knead Bread
>>> Yes. This is a lovely bread. You should try it. The directions tell it
>>> exactly like it is and the method is easy. The bread has a lot of flavor
>>> as well as looks.
>>> Janet
>>>
> The baking technique is what is important, I think. I now make most of my
> bread using a Le Creuset at 450F. The recipe however, is one of my own.
> Graham
>
>

I made the no knead recipe here for the first time and it was the best
I've ever made. I think the atmosphere is great here for bread
baking...and Naples bakeries make some wonderful sourdoughs so I'm going
to try that too.