On Sat, 18 Nov 2006 15:51:45 GMT, Charles Quinn
> wrote:

>"Leila" > wrote in
roups.com:
>
>> It's cool, looks very simple. He says your intelligent eight-year-old
>> could do it. No kneading - you let time do all the work - a long slow
>> rise (14-20 hours). And to get a great crust, you bake the bread in a
>> preheated, lidded pot, like cast iron, Le Creuset, pottery or Pyrex.
>>
>> http://www.nytimes.com/2006/11/08/di...087%0A&em=&en=
>> d00ed2d2a7471f8e&ex=1163394000&pagewanted=all#
>>
>> Recipe he
>>
>> http://www.nytimes.com/2006/11/08/dining/081mrex.html
>>
>> I'm not going to reprint it for fear of the Times getting after me.
>> But it's a very wet dough (1 5/8 cup water to 3 cups flour), uses very
>> little yeast (1/4 tsp of instant yeast - probably a little more if
>> using active dry).
>>
>> I have not tried it. The article makes it sound super easy.
>>
>> I think I'm going to make the bread with my little boys. They like to
>> bake and they will be able to measure and stir. No big deal...
>
>
>http://www.labellecuisine.com/archiv...meal_bread.htm
>
>Similar thing, easy, tasty.


It is not similar.

Boron