Charles Quinn wrote:
> "Leila" > wrote in
> oups.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.

Don't continue to demonstrate your profound ignorance of the
subject. Someone might come to the conclusion that you're
ignorant of the subject.

What with your continued demonstrations and all... of your
ignorance.

Pastorio