Even when the "dough" (sticky hard-to-handle "No Knead" wet "shaggy" mass) doesn't rise the bread has an oddly irresistible sour, tangy taste... This is my third attempt.. with a job and other obligations it's hard to get the timing right, and mixing in "the chef" and "Levain" (sourdough) recipes with the "No Knead Bread" recipes might take a while to work out.. Not using any temperature controls in the room, just occasional resorts the the refrigerator will probably take time for gaining competence too.. Eventually I'll get set up with 10 kilos of the flours I want to work with and work out the details of the work flow.. Doing this once a week for while should help.. For now, it's nice that it's edible at all given the excursions from the written recipes, the lack of experience, and the timing difficulties.. If competence every does come, it will be that much more satisfying I guess.. It's nice to have a living "chef" in the refrigetor, you take it out and smell it, you take it out and offer other peope the chance to smell it, you have to be thoughtful and check and see if it needs more flour and/or water.. It's probably this insistence on using discarded halves of "the chef" that make the No Knead Bread failures edible..
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