On Thu, 13 Nov 2008 17:23:16 -0500, Kenneth
> wrote:

>Less yeast will mean a slower initial fermentation, and that
>is likely to improve the taste of the resulting bread.
>
>I do my focaccia with a sourdough culture. Its rate of
>fermentation is far slower than that of commercial yeast and
>the tastes more complex.

I found this on Cook's Illustrated...another variation on the no knead
bread. This is the recipe that I am using now. The beer and
vinegar does add more flavor.

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No Knead Bread 2.0

breads

15 oz flour
1 1/2 ts salt
1/4 ts instant yeast
3 oz beer
1 tb vinegar
7 oz water

Combine all ingredients in large bowl mixing to blend with spatula.

Let dough rise for 8 to 15 hours, covered.

After rising, knead 10 to 15 times and form into a ball, seam side
down.
Place on Pam sprayed parchment paper and place in 10 inch skillet.
Spray
top with Pam and loosely cover with plastic wrap. Let rise for two
hours.

Thirty minutes before baking, preheat oven to 500 F. and add Dutch
oven to
preheat also.

Sprinkle top of loaf with flour and make six inch slash in top of
dough.

Remove Dutch oven from oven and remove lid. Place bread in Dutch oven
using
the parchment paper as a sling. Replace lid and return to oven. Lower
temperature to 425F and bake for 30 minutes.

Remove lid and continue baking for 20 to 30 minutes or until internal
temperature is 210 F.

Notes: Cook's Illustrated

Yield: 1 loaf


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