I have a terrible video voice. When that light on the front of a camera is lit in red I sound like my grade nine gym teacher teaching us about the various rules of badminton when clearly he was just thinking about his next coffee-donut-smoke break. Why this happens is beyond me and I’m working on it but in the meanwhile I think I have a solution.
What’s the problem? Well, I know that many of you are visual learners and like to have a demonstration of techniques that you don’t have to read. Video seems weird if the presenter doesn’t opt to talk about what they’re doing. Last week a link to a very good stop-motion video demonstrating how to make yogurt crossed my Twitter stream and I knew instantly I’d have to borrow the idea for my own purposes.
The original was created by Agnes “bob” Gentili (bby_su on Twitter) and I encourage you to take a look at it on Vimeo. She makes yogurt and for my first attempt I went with Jim Lahey’s no-knead bread. This is the pane integrale (fancy for “partly whole wheat”) recipe from his book My Bread.
Beginning with the version introduced to the world by Mark Bittman I’ve used Lahey’s recipes dozens of times and posted about them before. Next I’m looking forward to experimenting with this version that was refined by Michael Ruhlman and Jeffrey Steingarten.
That’s enough intro from me I think, so go ahead and click play below and enjoy.
The music is “Nightwaltz” (cis minor) / CC BY 3.0 and is downloaded from Soundcloud. If you click on the second link there you’ll see that this is a Creative Commons licensed piece. My understanding is that the proposed SOPA / PIPA legislation will make make this sort of sharing much more difficult–or impossible. I haven’t read enough to consider myself an expert but if you like the video and have a congressman or senator (because you live in the US) I’d encourage you to contact them and express your views on the legislation.
Getting back to the bread, the keen-eyed will have spotted that the crumb is a bit on the dense side. That’s because I rushed the fermentation a bit by only letting the bread go for the minimum twelve hours. At this time of year the couple of degrees cooler that it will be inside (especially overnight) means that you should let it go close to eighteen hours before turning the bread out, folding the four corners in, and dusting with wheat bran.
As well as sharing it, please also let me know what you think of this format. Was it useful or entertaining? Is this a project I should recreate for other recipes?