More questions from a five-year old.
Son: "Mommy, what does your saliva taste like?"
After some thought:
Me: "I'm not sure, pretty neutral. I guess like yours".
"So does everybody's saliva taste the same?"
"Yes, sweetie. I think so". I wasn't about to tell him I had made my small contribution to research on that in my day.
What I do know for sure, however, is that not all breads taste the same. Definitely not.
I've posted recipes for no-knead bread before. A wholewheat recipe and a wholewheat oatmeal recipe, but this is my favorite to date. So I had to let you know about it.
I followed a general recipe from this website (which only slightly differs from my usual recipe in quantities and rising time) but using my own ingredients. I really liked the mix of flour and grains I used but I am sure that the extra proofing time was key for the lovely crumb.
1 cup all purpose flour
1 cup oat flour
1 cup 6-grain rolled cereal
1/4 cup flax seeds
1 1/2 cups luke warm water
1 tsp salt
1/2 tsp yeast
In a large bowl mix the flour, salt and yeast. Add the water and stir until your dough looks shaggy.
Cover with plastic wrap and let sit at room temperature (I put it in my oven) for up to 24 hours (the recipe says between 8-18 but I left it for almost 24 hours).
Preheat your oven to 450°F/225°C.
Turn the dough (which will have risen considerably and look bubbly) onto a well floured surface and shape into a ball, making sure you dust flour on your hands beforehand. Cover again with plastic wrap.
Thouroughly heat a Dutch oven/Le Creuset in the oven for about 30 minutes and then proceed to put the dough in.
Bake covered for thirty minutes and then another 15 minutes uncovered so the crust turns a nice golden brown. To be sure it is ready, tap it: it should sound hollow.