What do brisket, pork butt, and no-knead bread all have in common?

[Chris Allingham]

What do brisket, pork butt, and no-knead bread all have in common? A finished internal temperature of 205*F. #passthebutter

 

[Greg in Utah]

Nice job

Every 2 weeks I make 2 loves of no-knead. My dogs guard the kitchen like I’m making a prime rib roast.

 

[Chris Allingham]

The smell is intoxicating.

 

[Rich Dahl]

That reminds me I haven't made bread in a very long time. That loaf looks perfect Chris.

 

[SJHill]

Looks great. I tried no knead myself for the first time during the quarantine. I’ve made about ten loaves already if that’s any sign to how good they are

 

[Rich G]

Nice looking loaf of bread, there, Chris! The other thing they have in common.......brief periods of hand's on activity, followed by long periods of waiting......oh, and as you pointed out, they all smell fabulous while they are cooking!

R

 

[Timothy F. Lewis]

I was going to say, “Things I want for lunch!” But, apparently, you are going in a very different direction. Very interesting bit of knowledge though

 

[CaseT]

But But But I take my bread to 193°-198°!

Wont be baking indoors anytime soon. Blistery hot here right now! Dutch oven may start getting some weekly love.