Now that we're back on land, I'm really enjoying my BIG home galley! The picture below is of Almost Ko-Knead, which is a huge improvement over the original NKB! Baked this loaf in my Romertopf clay baker and it turned out perfect . . . well, except for the slashing! Anyone have suggestions on how to 'slash' NKB?
Galley Wench's Almost No-Knead
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SYLVIAH
I have found when doing my last final shaping if I leave the bottom seam of the loaf with little fuss and rather rough shaped.... By doing this and placing it rough side up on my parchment I get some very nice rustic natural seams.