Since I started experimenting with baking bread about 3 months ago, I’ve had my fair share of ‘failures’. Well actually, more success (otherwise I think I would have probably given up with bread baking) than failures but I suppose the latter keeps me humble!! Ha ha I know that some people would probably rather avoid mentioning such lows but I decided otherwise. With failures you gain knowledge, understanding, how to avoid repeating them in the future and confidence (hm, but what would you do with a bruised ego??! Lolz).
I confess, I tried this bread because it was labelled 'easy'. No knead, what more can you say to that! My earlier no-knead focacia came out well so thought this would work out just fine too.
This No-knead bread looks ok right? But looks can be deceiving. In fact it was barely edible. I've even scribbled under my notes, 'exterior is hard as rocks'!!! The interior was softer (but only slightly) but was rather dry and well just not worth the carbs!! Ha haLeast to say, it got buried in trash, but not before taking some pictures, serving as a reminder that I need to try this again. Not sure where I went wrong other than a few minutes into kneading it in the BM, the dough went surly. I knew something was a-missed so I stopped the machine immediately. Nevertheless I scooped up the dough and persisted after all it would be a shame since I had already added in the fruits and nuts. Even after resting and proofing it, unfortunately it didn't fair any better.
I used the recipe shared by Marie but it looks like I'll need to go back to try this again. Probably this time, bake it in a dutch pan first then without it.

