No-knead seeded bread from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry (page 248) by Martha Stewart Living

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Notes about this recipe

  • anya_sf on May 26, 2020

    The dough was very easy to make. My lame was not deep enough and the top of the loaf was too sticky to slash cleanly, but that didn't seem to matter. I'm not experienced with this kind of bread and the recipe doesn't provide much guidance on what the loaf should look like during baking, so I went with the stated baking time. At that point, the bread was just done inside, but the outer edges were burnt. I'm not sure how to avoid that in the future. The edges also stuck to the pot and I had to loosen them with a knife. The bread was very hearty and crusty with an irregular, open crumb. The texture was slightly gummy - not sure if it was slightly underdone or this type of bread is just that way - but great toasted, with a wonderful flavor.

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