OT Two things

The Dining & Wine section of the Times on November 8 had an
article and recipe on a novel way to make bread. I've never
had an aptitude for baking of any sort but I've made three
loaves now and this method makes absolutely gorgeous bread.

Mix three cups of flour (I use two cups bleached white and
one cup whole wheat) 1/4 teaspoon yeast and 1 1/4 teaspoon
of salt. Add 1 5/8 cups of water to make a very wet, sticky
dough. Cover with plastic wrap and let it sit for at least
18 hours. Turn it out on a surface with just enough flour
to keep it from sticking then fold it into thirds and then
into half. Place it seam side down on a towel coated liberally
with flour, corn meal or wheat bran (I use wheat bran) and
cover with another towel. Let it sit for at least two hours.
Crank up your oven as high as it will go, mine goes to 550F,
and put a 4-6 quart enameled, covered cast iron pot, like a
Le Creuset, into the oven while it comes to temp. You want
a very hot pot. Throw the dough in seam side up, cover the
pot and bake for a half hour. After a half hour take the
lid off and continue until browned (it varies).

You won't believe it until you try it, but this turns out
a bakery quality boule right out of your home oven. The wet
dough in the hot covered pot has the moisture home bakers
have strived in vain for and that creates a wonderful, crackly
crust that you've never been able to get at home before.
Amazingly good.

And it's the third Thursday of November !! BEAUJOLAIS NOUVEAU !!
Woohoo. They're saying this batch is the equal of the 2003.
We'll find out tonight.

--
Ken Fortenberry