I *think* I remember reading that some people here do no-knead breads.
3 Questions for you on the subject:
Do no-knead breads (such as the book Artisan Bread in 5-Minutes a Day...which I love by the way) count as soaking? Because you don't use any acidic medium in the water (such as whey or vinegar).
Also, the first loaf only soaks for a few hours, so it doesn't count right? Only any future loaves from the wet dough that is 24+ hours old, correct?
But is it okay that it is in the fridge, not out on the counter-top where it is slightly warm?
Thanks for helping!
Amy ~ SAHM to DS (9) DD (5) and DS (2) And expecting a late May 2012!
Thanks for posting this question--I have been wondering the same thing. I want to try the no knead artisan bread recipes out there, but am not sure they are really fermented "enough". Along those same lines, I did just find a recipe in Laurel's Kitchen Bread Book that is half fermented--you soak half of the flour overnight with yogurt and mix it with the yeast and the rest of the flour the next morning and let it rise 3 more times. It was REALLY good, and I feel like and OK compromise bread for now until I figure out the no knead bread thing or make real sourdough.
I'm new to the whole TF thing, but I am exciting about the Artisan Bread concept because I might actually make bread instead of relying on bought stuff. Might be a bridge for us to more intensive things like sourdough.
I'm also not 100 percent sold on soaking (as opposed to sourdoughs) so that's my disclaimer. Seems like a little bit of "aging" is better than nothing, right?
Trying to be a joyful Catholic wife and mama, and taking it one day at a time!