BETTER NO KNEAD BREAD
This is a slightly adapted version of the usual no-knead bread (that Suzanne Dunaway may have originated, but was widely popularized by Mark Bittman and Jim Lahey in the NYT).
The main difference here is a fridge rest (not unlike Artisan Bread in 5 / AB5, but here it’s just a single loaf, not a big batch).
This is pretty straightforward, like all NKBs, and the dough is easily repurposed for pizza too.
I bake this covered for longer (30 mins) because I prefer a softer / thinner crust. I also use tangzhong to keep the bread soft, as it takes me a while to get through a loaf. Baked in a glass casserole in a countertop oven.
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