Saturday, December 26, 2009

no-knead cranberry-walnut bread

I used the Cooks Illustrated no-knead bread 2.0 recipe with the cranberry-pecan variant, substituting walnuts for pecans and adding a tablespoon of wheat gluten. The vinegar was a 7.0% white wine vinegar and the beer was my light ale. I used the bottom of the bottle thinking I might pick up some additional yeastiness.

The starter was in the bowl for about 16 hours, then spent the night in the refrigerator. I kneaded it while cold and then it rose for a few hours.

Turned out fine, and it's very pretty inside.

It seems a touch dry to me and I think I'd increase the cranberries and decrease the nuts next time. It makes very good toast.

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