Ok, so I’m a freak for bread. I mean, who isn’t? My mom was in town the other day and we were watching the Cooks Illustrated show on PBS, America’s Test Kitchen, and they were showing us how to make Almost No-Knead Bread. We both get the magazine and if you know much about them, they are sort of the geeks of the food world. They just don’t make recipes, they experiment with several options and explain chemical processes. We learned how gluten (the yummy, chewy texture in bread) is formed by kneading dough. However, it can also form from sitting with liquid for a long time. This bread sat for 14 hours before I did a quick knead, let it rise for 2 more hours and baked it in an already piping hot dutch oven which gives the outside that awesome crust. Enough of the babble, I’m going to post some pictures of my beautiful creation. Mind you, this is the first time I’ve ever baked bread. And it won’t be my last! I wish I could blog how delicious it smells! Now I just have to wait 2 hours to dive into it.