I was listening to Splendid Table this morning on NPR, and they had a couple of artisan bread bakers on, and they were telling all about their no knead refrigerator bread. They stir it up, put it in a plastic bucket and keep in the fridge for up to two weeks. They said after a week or so, it tastes a bit like sourdough, it sounds fascinating to me, and EASY. They pinch off a piece, then bake it on a pizza stone in the oven with a broiler pan filled with hot water on the bottom rack to create steam and make a crunchy crust.
I posted the recipe on Jan Can Cook. Check it out HERE...
Or, if you want to listen to the actual podcast, you can do it online at splendidtable.org -
If any of you try this, let me know how it turns out...
Renovation Diary: Kitchen Hardware
15 hours ago