kii said:

Michael V said:

kii said:

Cool, let me know how it goes if you make it. DIL says it’s easy on her guts, as other breads make her bloated.

I will.

Might be a little while as I am trying to get a new starter going. It went absolutely brilliantly the first day, but has stalled for the next 5 days. It is sour, but not rising. I imagine that what’s happened is the wild yeasts have been outcompeted by the wild souring bacteria. Hopefully they will kick in again soon, or I may have to start again.

The recipe I developed was also no-knead. Hand mix for five minutes. Pour into mould (loaf tin or casserole). Rise for around 3 hours in oven at 40-50° C. Then cook, covered except for the last little while. The bread was soft, with a lovely even crumb and good crust. I’ll dig out the details in the next day or so. Remind me if I forget.

I look forward to your results.
I can’t wait to have my own kitchen again to do some bread baking. I really enjoyed it when I got inspired by the NYT recipe and The Artisan Bread in 5 minutes a day book.

Sounds delicious 😋😋😋