Sicilian With Holes
Today The Pragmatic Chef left a comment about no-knead bread, as presented at the site Breadtopia. The basic idea is this: prepare dough by stirring the dry stuff together and adding the wet stuff, then let it sit for 18 hours, then fold it a couple of times, then let it rise, then bake.
He complained of big voids in the finished product, but for Sicilian pizza, those would be a plus, so naturally, I had to make dough.
I just mixed two cups of bread flour with yeast and my other ingredients. I used much more yeast than the Breadtopia people, because I need a product that’s ready to go in an hour or so. We’ll see what it looks like.
This could be a great thing for people without food processors or big mixers. Truthfully, it won’t save me any labor. In fact, it’s harder than using a food processor. But the big voids would be nice.Stumble it! Save This Page