American Breads: Difference between revisions

  I've seen this type of bread sold as a "Farmhouse Loaf," so if you want to name it when you serve it, that would be an appropriate moniker. This bread is simple, unfussy, and rustic, but it's also very tasty. And it proves that bread doesn't have to be difficult or intimidating.

One key to making a good loaf of bread is developing the gluten which forms the network that holds in the lovely bubbles that allow the bread to rise. Gluten develops as you knead, but it also develops over time, which is why no-knead bread works. This bread straddles those two worlds, with the gluten developing without much labor, but it also allows you to feel the dough and work with it a little bit, rather than emphasizing the hands-off philosophy of the no-knead method.