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Update: I thought those 'no knead' bread recipes were total BS
For years I avoided them, figured you had to work the dough to get a good crumb. Then my mixer broke right before a family dinner and I was desperate. Tried that basic 3-ingredient recipe from that famous blog, left it overnight like it said. Woke up to this bubbly, alive-looking dough that baked into the best loaf I've ever made. The crust was insane, and the inside had those big holes I could never get before. It completely flipped my thinking on what's needed for good bread. Now I'm a convert, but I'm curious, has anyone else had a total 180 on a baking method they swore was wrong?
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elliot_gibson274d ago
Yeah, my buddy was the same way about pie crust. He swore you had to use ice water and handle the dough as little as possible, said the food processor method was a shortcut that made tough crust. Then his kid needed a pie for a school thing last minute and he was in a total rush. He just threw all the ingredients in the food processor and pulsed it, said it came together in like a minute. He was so mad when it baked up perfectly flaky. He texted me a picture like "I hate that this worked." Totally changed his whole routine.
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stone.lisa4d ago
Oh man I read this whole article about the science of pie crust once! It said the whole "don't overwork it" thing is about keeping the butter cold so it makes steam pockets. A food processor can actually do that FASTER than your warm hands, so it's not a cheat, it's just smart. Your buddy's story proves it, sometimes the "right" way is just the way we're used to. I love when people have to eat their words, and also pie.
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the_elliot4d ago
He texted you a PICTURE?
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