Mix flour, yeast and salt; rest at room temperature overnight; dump dough onto a work surface, coat with flour and turn over a couple times; sprinkle with wheat germ; rest for another two hours;

DSCF0002bake 45-60 minutes in a preheated dutch oven until golden. How simple is that?

Jim Lahey’s No-Knead Bread phenomenon is worth its salt… and yeast.

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We’ll break into it tonight with our mesquite-smoked brisket, chipotle apple barbecue sauce and Spanish Champinones en Adobo

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