It’s the new year and I’m doing some dietary clean up. No Month-of-Pain this year, just ten days of misery until we go to Mexico. We’ll call them the Ten-Miserable-Days or TMD when I get sick of typing that. But rather than complain about the sadness of no pasta and/or bread, I’ve got some happier stuff from last year to discuss.
This is the last baguette I made in 2023 and it was the best I’ve ever made, like ever! This is a mystery because it was made with the same recipe I usually use (with no additions — miraculous in and of itself because I can’t resist adding shit to shit). The only difference is the length of time I let it rise in the refrigerator. The NYT no-knead bread recipe (see it here) calls for 12 to 16 hours of rise at room temperature which I did. But then I put it in the refrigerator for 3 days.
Sadly I will not be able to attempt to recreate this until sometime late in the month. In the meantime I can sit and sadly stare at pictures of bread and recall the good times of bread and butter while I eat celery salted with my tears.