1...Has anyone tried making Mark Bittman's no knead bread (or Ken Forkish's recipe from Flour Water Salt Yeast) in a loaf pan (to make sandwich bread instead of a rustic bread) instead of a dutch oven? If not, do we think it would still work despite different moisture content than other breads?
2...what's the deal with whole wheat bread recipes that have butter/oil in them (eg https://food52.com/recipes...) ? I'm trying to make whole wheat bread at home but would rather leave them out on account of health...is there a reason butter/oil are usually included in the recipe? can i leave them out?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)