Lahey No-Knead baloney
After re-watching the NYT video of Jim Lahey making his "No-Knead" bread I have noticed something I didn't see before. Watch it again and see if you can catch it:
... did you see it?
Answer: the bread after the 19 hour rise time is sticky as a glue ball. However, the dough he starts to handle is anything but sticky. In fact it has a beautifully smooth and silky consistency.
So my question is, what did he do to that sticky mess that became easy to handle and even allowed him to throw it into a 500 deg pot?
Thanks in advance,
-ld (Ecc. 9:1-4)