Made some no knead bread this morning. Still cooling off, but expectations are high. Will go well with the beef shank soup I am making.
This was after about 18 hours.
- half cup oats
- cup of wheat flour
- 1-1/2 cups bread flour
- 1/4 teaspoon yeast
- 1 tblsp red wine vinegar
- 1 shot Bulleit Bourbon
- Warm water to added to vinegar and bourbon to bring liquid to about 1-3/4 cups
Dough out on a floured board, flattened and folded in on itself, then into a corn meal dusted towel and back to sleep for a few more hours
Finally, baked for 30 minutes in a pot with the lid on, 15 more with the lid off, and waiting for slicing and butter.