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Sun, Dec 17, 06 at 19:00
| this is our latest experiment with the Sullivan bakery no knead loaves...
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Follow-Up Postings:
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- Posted by stephyloulou (My Page) on Mon, Dec 18, 06 at 16:18
| They look tasty! |
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- Posted by konrad___far_north (My Page) on Wed, Dec 20, 06 at 0:44
| That's the way I like it, allot of crust....a hearty looking bread! Konrad |
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- Posted by trailrunner (My Page) on Wed, Dec 20, 06 at 18:11
| This is the NYtimes Sullivan bakery bread that was featured in Nov. We are making it all the time. There are blogs for it everywhere and a thread on the Kitchens and Cooking forum. It is baked in a Le Crueset cast iron dutch oven. It is a classic Italian loaf in that ir is full of bog holes and has a crisp thick crust. It is very tasty indeed. C. |
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