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re: Spinoff - Enameled Cast Iron or Non-Enameled Cast Iron?
Posted on 4/9/15 at 2:34 pm to hungryone
Posted on 4/9/15 at 2:34 pm to hungryone
HO, when you linked the Lahey bread recipe in the thread a few days ago, I asked if the texture was like that of the Domenica bread because it looks similar. I don't think you saw my question. Thanks
1
Posted on 4/9/15 at 3:24 pm to Gris Gris
quote:
HO, when you linked the Lahey bread recipe in the thread a few days ago, I asked if the texture was like that of the Domenica bread because it looks similar. I don't think you saw my question. Thanks
Sorry, I did miss that. The texture is open & holey, it is very similar to the Domenica bread (though I think the Domenica bread is made with a wild yeast starter rather than commercial yeast). the Lahey no knead loaf is a good "gateway" loaf for beginning bread makers. It's hard to screw up and looks & tastes pretty damn good for the amount of effort involved.
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