How many recipes eventuate from a surplus you’ve already used in all of the conventional ways. I had reached the stage where I was about to pull out the determinate tomato plants that had finished their main burst, and the question was what to do with the assorted greens and partially ripe stragglers that littered the vines when it seemed wasteful just to throw them on the heap.
The simplest bread of all – and very possibly one of the nicest I’ve ever made.
The original of this recipe as far as I’ve been able to track it is to be found at
http://www.sullivanstreetbakery.com/recipes/noknead.html
but it’s been through a change or two on the way here. The source I originally used did not specify a baking temperature, so I settled on 190C for a start, later increased to 210C. The original used 230-250C but I am well satisfied with my version.
I’m talking ingredients here, not method: no sugar, no oil, minimal yeast, just time to let the basics do their stuff.
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