Look at this loaf of bread or I suppose it would be a round of bread. Whatever it is for my first try at baking bread in the dutch oven using a no knead bread that sits over night — it worked out well.
I do need to get a sharper knife to slash the tops with or get some razor blades. I was afraid I’d deflate it but didn’t. Since it’s a no knead it’s a denser bread so it held up to my not so sharp knife. The other thing I need to get is a new instant read thermometer. My old one fell apart (shutting a drawer with it partially sticking out probably helped that along) and the only other thermometer I have is an old meat one that doesn’t go high enough in temp. So need to find a new one.
So here was lunch – no I didn’t eat half the loaf of bread – I cut it in half to make sure it was done all the way through. It was and it was moist inside and crusty outside. Along with a bowl of home made French onion soup with croutons and swiss cheese melting on top.
An excellent meal for a cold winter’s day. And plenty of leftovers to take to lunch for work this week or to stick some in the freezer.
The bread recipe is No-Knead Oat Bread which was in a King Arthur Flour catalog I got in the mail but the recipe is also on their website. I switched one thing – the recipe calls for a mix of bread flour and whole wheat flour — I had no whole wheat here so I substituted Rye flour for the wheat (since I love rye more anyway) and it was delicious.