Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV
A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread?
We knew that hastily made yeast breads can sometimes lack the structure necessary for a satisfactory rise, and their interiors are often coarse and craggy. Our goal was to make a soft, well-risen, even-crumbed loaf of bread without kneading...