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As a pastry cook, I find it difficult to believe that a pastry cook wouldn't have heard of basic, no-knead bread, or refrigerating dough. The "revolutionary" thing is marketing hype, but so what?.
I am all for anything that will encourage people to have a go at making their own bread because it really can be dead-simple. I make a basic wet dough and bake in a covered hot Creuset casserole pot - voila! Perfect crusty French round loaf. So easy!
I've just been working with their basic recipe - you can really make good bread, easily with this. I've been making home baking for about 15 years, and this is certainly the easiest way to make good bread I've come across.
To glaze: I don't remember the exact proportions (I'm not near the book right now), but you mix a little corn starch (1/2 teas ?) with a little water (1/4 cup ?) and microwave it to make a slightly thickened glaze. (I don't measure anymore, so I don't think the amounts matter that much) Brush that on the crust just before baking and top with seeds, if you like. It adds a little shine and crispness like Deli Jewish rye.
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I am all for anything that will encourage people to have a go at making their own bread because it really can be dead-simple. I make a basic wet dough and bake in a covered hot Creuset casserole pot - voila! Perfect crusty French round loaf. So easy!