Comments on: Divine Culinary Intervention

By: Steven

Steven — Sun, 14 Dec 2008 20:05:03 +0000

I’ve also had really good luck with this recipe. I found it works better in my 4 qt stainless steel pot, make a nice high loaf. I’ve also had a lot of luck adding things like rosemary, raisins/cinnamon/walnuts/brown sugar, flax etc. Your “crumb structure” is much nicer than mine though. I have crumb envy.

By: Elizabeth

Elizabeth — Fri, 07 Nov 2008 15:33:28 +0000

Mmm, there’s nothing better than good crusty bread with fruity olive oil! Good idea to add that touch of balsamic vinegar as well (very nice photo!). But I suspect we’ll stick with olive oil only, not having access to the black gold you have.

My brother-in-law was just raving about this no-knead bread a couple of weeks ago. Like you, I was (and I confess, still am) a skeptic about the technique. Not to mention that I actually like kneading.

The only thing that I still wonder about is whether the crumb is overly moist. Did you slice into it when it was still hot out of the oven or did you wait til it had cooled and then reheat it?

By: maris

maris — Fri, 31 Oct 2008 00:20:46 +0000

Your blog is making me hungry! Which says a lot, because I just ate a very large dinner.

Good stuff here! I can’t wait to read more.

By: Hillary

Hillary — Wed, 29 Oct 2008 18:54:13 +0000

This bread looks amazing! We had an Italian dinner the other night at home and we dipped our bread in olive oil, Parmesan cheese and pepper. Always a favorite of ours!

By: krysta

krysta — Wed, 29 Oct 2008 17:50:40 +0000

i could eat my weight in bread. bread-gasm…hahahaha!