{"id":5243,"date":"2011-04-04T18:19:11","date_gmt":"2011-04-04T22:19:11","guid":{"rendered":"http:\/\/dlynz.com\/?p=5243"},"modified":"2012-05-24T16:48:21","modified_gmt":"2012-05-24T20:48:21","slug":"no-knead-artisan-style-bread","status":"publish","type":"post","link":"http:\/\/dlynz.com\/?p=5243","title":{"rendered":"No Knead Artisan Style Bread"},"content":{"rendered":"

\"buttered<\/a>I said on Twitter the other day that I am probably the last food blogger on the planet to try this bread making method, but from the responses I got, I guess I’m not the very last. This stuff is absolutely delicious though, and so easy that anyone can get a great result. I’m not going to put the actual recipe on my blog, but you can go to the Artisan Bread in Five Minutes website<\/a>, and get the original.<\/p>\n

You do need a baking stone of some kind, but that is a very useful thing to have anyway. I have this one: Old Stoned 16-Inch Round Oven Pizza Stone<\/a>\"\" I just leave it in my oven all the time, and it’s very durable, showing no wear at all, after nearly two years of weekly use.<\/p>\n

This could not be any simpler. Measure out the dry ingredients.\"\"<\/a>Add lukewarm water.\"\"<\/a>Mix together. You leave it out on the counter for a couple hours, then stick it in the fridge for up to 14 days, using it as you need it. My big, ugly pink bowl is the perfect size for a batch of this – 6 quarts. Again – go to the link above to find the actual recipe and directions for mixing, storing, shaping and baking.\"\"<\/a>It comes out with a rich, crackly brown crust and a moist, chewy interior. The first time I made it, it was used up in the 3 days, but this time, I left it to mellow for 6 days, and the flavor definitely improves over time.\"\"<\/a>This loaf could have actually baked a few minutes longer, as you can see by the slightly darker band right above the bottom crust, but it is still really good.\"\"<\/a>Don’t be the last person on the internet to try this!\"\"<\/a>
\nAnd, if you are interested, there are some more yeast bread recipes here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I said on Twitter the other day that I am probably the last food blogger on the planet to try this bread making method, but from the responses I got, I guess I’m not the very last. This stuff is … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,294],"tags":[38,67],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/5243"}],"collection":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5243"}],"version-history":[{"count":4,"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/5243\/revisions"}],"predecessor-version":[{"id":5253,"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/5243\/revisions\/5253"}],"wp:attachment":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5243"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}