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Part of the No-Knead Bread Series with Gail Blakely
There are a variety of European breads that can be easily adapted to the no- knead technique. Among them are French brioche, German rye, Irish whole grain, Italian ciabatta, pretzel bread, and piano bread. Some of these require overnight fermentation, others are easily adapted to chilled fermentation (use within seven days), and others can be baked on the same day they are mixed. Join us to expand your repertoire—and your bread basket!