Over the last week, I have experimented with a no-knead bread method outlined in Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. After seeing it oft recommended, I was eager to give the new style a try- but still felt it might be too good to be true.
The method, utilizing a moist, high yeast dough that can be stored in the refrigerator for up to two weeks, was certainly easy: mix, store, cut a hunk, let it rest, and bake. The result is a small, crusty, "creamy" loaf with little work. What it lacks- crumb structure, well-developed flavor, full rise- are reasonably significant issues to a home baker who take pride in quality.
The verdict? The method is so convenient, it's hard to write off. In our home, we'll keep a batch going mainly for dipping in hummus and the like, but standard sandwich loaves and other breads will remain our true mainstays.
Summer is an exciting time for those who adore jam and preserves. In the last few weeks, I've had the pleasure to make lovely, small batches of blackberry and red currant jams. The currants came from my Mom's yard- thanks Mom! Both were lots of fun, as both fruits have a high enough pectin content that they set beautifully with little effort. We now have 7 jars of tasty jams for us to enjoy all year- on all that home-baked bread!
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