Bread baking success doesn’t always come easily to the beginner and sometimes not at all. So it was particularly gratifying to hear from Larry yesterday with his story of bread baking redemption.
He posted his comments on our “About” page, but I’m copying it here so hopefully more will see it and enjoy his well written account. Perhaps this may serve as needed inspiration for someone else.
I came across your web site last night while Googling for baking bread. What good fortune, indeed. For years I’ve been reading all the bread authors and drooling over the photos of beautiful artisan bread. Despite all the info in these books, I’ve managed to bake some of the finest bricks and doorstops ever. Either the crusts were like armor plate or the insides looked and tasted like library paste.
As I watched your No Knead Method video with increasing fascination, I jumped out of my chair and hauled out flour and dug out my La Cloche from the closet where it was abandoned in frustration.
Well, when the loaf came out of the oven, I was literally stunned. I was finally looking at a loaf the way it is pictured in all the great bread books: golden brown crust, wide open slash marks with raised and caramelized edges. When I cut it open I finally saw what had eluded me so long, the large beautiful holes throughout the entire slice.
At last I understand firsthand what all the bread authors mean when they talk about the perfume of wheat, the sweet taste of the grain, the singing of the crackling loaf as it cools.
Needless to say, I ransacked the fridge for anything and everything that could possibly go on the slices, strawberry jam, butter, cream cheese, tomato sauce, brown gravy, cold cuts. My only regret is that I don’t have a camera to send you a photo.
My heartfelt thanks to you for proving that artisan bread is not only possible but easily accomplished by an amateur home bread baking enthusiast. Your video helped me see the way to do it at last!
PS: I’ve just begun my first whole wheat pineapple juice starter and sent in my first order for the yeast, baskets, and whisk.