No Knead Bread
Here is my second attempt at NK bread, but the first that was successful. I did it in my mini baker from Pampered Chef that was like a La Cloche. It gave a decent crumb and flavor. I used my starter instead of yeast with this loaf.
The last picture is the yield of the day on Jan 25, 2007. I baked in preparation of going to see both of my sisters and taking them fresh bread. The NK was split between my kids so I did not get to taste a lot of that one. The rye is Hamelmann's 66% sourdough rye. It was a pretty compact but moist loaf. I think I need to get my starter better for that loaf. But in a few weeks I will be taking his Rye bread class and will learn from him how he does his loaves. I am sure my results will improve.