www.sausagemaking.org

Here is one I made earlier today. I used the infamous NY Times no-knead bread recipe and allowed it to ferment for about 18 hours. I also modified the recipe by substituting one cup of rye flour.

It looks great, Aris, how were the taste and texture?

Taste and texture were very good indeed. Quite an open crumb, but not too open. The bread was quite moist too, and the crust very crusty.

I'd say the only thing I'd like to try next is a proper sourdough starter to give the bread a bit more flavour and a big of tang.

My dinner guests didn't leave a scrap!