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I've been baking no-knead bread all the time recently. I've been using the artisan bread in 5 min a day recipes and techniques. Basically a 50% ish hydration dough that you keep in the refrigerator and hack a hunk off of when it's time to bake. Let it bench proof for a bit, slash, put in 450 degree oven. Makes decent bread and it's so much faster than the more complicated methods. I asked this in the last bread thread and got no response, so I'm going to try again. Anyone have a good lavash recipe and or tips on making it??
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Oct 12, 2012 14:13
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Leper Residue posted:I'm actually in the process of making these: http://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe right now that I got from earlier in the thread. I swear we had a pretzel thread a while back where the use of a sodium hydroxide dip was deemed essential to get the color and finish expected of a soft pretzel. Still, the pics in the link look nice.
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Feb 11, 2013 19:01
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