tag:blogger.com,1999:blog-3422099.post7500129010276151059..comments2023-11-11T05:15:42.312-05:00Comments on Notes From a Hillside Farm: Loafing at homeAnonymoushttp://www.blogger.com/profile/01327968437791682072noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3422099.post-19258342129310489192008-05-08T21:00:00.000-04:002008-05-08T21:00:00.000-04:00I've used the New York Times recipe and really lik...I've used the New York Times recipe and really like the results. The downside is the 18 hours of rising plus another two, which I can never quite work into a schedule that results in a warm loaf on the dinnertable. I use an old dutch oven skillet for the covered pot. It works well and gives a great crust, though grabbing a 450 degree cast iron handle is always a reminder that I really need to John S. Bellhttps://www.blogger.com/profile/06214099314497888932noreply@blogger.comtag:blogger.com,1999:blog-3422099.post-24415336911312567212008-05-08T18:34:00.000-04:002008-05-08T18:34:00.000-04:00For work-saving, try this no-knead breadFor work-saving, <A HREF="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&oref=slogin" REL="nofollow">try this no-knead bread</A>Huw Richardsonhttps://www.blogger.com/profile/13767334011657735131noreply@blogger.com