NTMB: Beer Bread II
Second attempt! I complained about the kneadlessly simple method last time, but it yielded me a deliciously chewy texture and a great crust. My new attempt, which I cobbled together from Nine Bean Rows’ version and Kitchen Musings’ version, which are both takes on Jim Lahey’s No Knead method.
Overall, I thought this loaf was good, but not as good as last time’s. This attempt smelled much more like beer, wasn’t overly sweet, and still had a decent crust. Even though I watched this loaf like a hawk, I still got a burnt crust! In the shower (where all great thinking happens), I realized that there were a few things I changed that might explain the burnt crust, in order of likeliness.
1. I have a Lodge Cast Iron Combo Cooker. It creates a wonderful seal for the steam, and with very few exceptions until last week, I used the frying side (shallow) as the bottom for the bread. I didn’t think it would make a huge difference, but I did it anyway because Chad Robertson said to do it in Tartine (thanks again, Fritos, best present ever!). These last two loaves I used the pot side as the base and got burnt bottoms.
2. Most recipes I’ve read for no-knead bread suggest that you preheat your cast iron pot. I mostly followed this advice, but I got lazy and stopped. Lots of folks around the internet said preheating didn’t affect their loaves, but perhaps there is some kind of connection.
3. I have a gas oven that runs hot. I’ve been saying for month that I’ll invest in a oven thermometer, but I haven’t yet.
Next beer bread loaf I’m returning to vigorous stirring, but this week I might take a break from beer and make a lovely green basil loaf.
