Making Bread On A Snow Day

A shot from yesterday morning. We did get a few more inches, but the power stayed on. I baked bread.

This was the recipe I followed, for technique, not for amounts. For that I returned to Jim Lahey’s original recipe. I used 3 cups of whole wheat flour instead of Lahey’s white flour.

I appreciated that she was slower and more methodical than Lahey. Granted, she wasn’t running a bakery.

I didn’t care for the result. Too dry and not enough salt. I used to make no-knead bread a lot about 10 years ago, so I’m rusty. Next time I’ll substitute some white flour for the whole wheat and add more salt. I also think our house was too cold for good yeast growth. Maybe I’ll put it in the oven overnight.

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