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Old 11-11-2006, 06:07 AM   #1
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NY Times bread recipe--what FUN

This was in the Times this week and is sweeping other cooking boards. It is a new way to bake a loaf of "artisanal" bread. And it flat out works. I made a beautiful loaf yesterday.
You use a pan to bake it in--a Le Creuset, stockpot, Corningware, cloche (which is what I happened to have).

It does take 2 days to make--one to put together 4 ingredients and the next to let rise and bake. It is NO knead--you just bearly fold the very wet dough over itself twice. The interior of my loaf was airy and "pully" and the crust was formidably crusty!!

Do not undersalt--I did (didn't really measure). And others have mentioned this too. It was delicious with good olive oil, coarse salt and coarse pepper however!! There is a video on the Times site that you may be able to access.

This is kitchenelf:

Due to copyright violation please follow this link to the New York Times No-Knead Bread Recipe. You will have to sign up but there is no fee and it's painless

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Old 11-11-2006, 06:23 AM   #2
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Great recipe, Gretchen. Thanks for posting it!
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Old 11-11-2006, 07:05 AM   #3
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Looks very interesting! Generally I am not into "artisanal" breads, but I will try this recipe.

Gretchen, did you initially oil the bowl for the first step? And specifically, what flour did you use?

Thanks for the recipe!
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Old 11-11-2006, 11:52 AM   #4
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Thanks so much for posting that you tried this recipe & that it works!!

I saved it from the Times with the intent of trying it, but there's nothing like a personal recommendation.
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Old 11-12-2006, 07:20 PM   #5
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This is so unbelievably easy it isn't even funny. You follow the directions as given. No oiling no nothing.
I don't make artisanal breads either because --well, they are hard to do.
The loaf that you get looks like the best European bakery!! Crusty, pully, holey.
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Old 11-12-2006, 10:26 PM   #6
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We'll see, Gretchen. My dough is going through it's 18-hour rise now.

I bought "Rapid Rise" yeast since my store didn't have anything labeled "instant yeast".

I am afraid of yeast - have never been able to make it work, even with a thermometer in the water. And yeast senses my fear.

Though I've never had luck making bread, I am determined to learn. This recipe sounded like one I could "get back on the horse" with.

Thanks for posting it - I will report the outcome.

Lee
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Old 11-12-2006, 11:17 PM   #7
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I might have to make this bread ahead of time and use it for my Wild Mushroom Bread Pudding at Thanksgiving!!!
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Old 11-12-2006, 11:35 PM   #8
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Quote:
Originally Posted by kitchenelf
I might have to make this bread ahead of time and use it for my Wild Mushroom Bread Pudding at Thanksgiving!!!
The taste is a bit "tangy" so it really might complement it nicely.
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Old 11-13-2006, 02:25 PM   #9
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Thanks Gretchen - I sent you a PM - this answer will suffice!
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Old 11-13-2006, 03:25 PM   #10
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HO. LY. COW!!!

Gretchen this is fantastic!!!

I just tried a buttered slice of my first successful loaf of bread EVER, and it was unbelievable! Just as you described - DELICIOUS and perfect!

I'm so tickled with myself, with the recipe and with YOU! I sent it to a ton of my friends, many of whom are brilliant cooks and who are probably rolling their eyes at my glee, but I just had to share this with them!

I will have some tonight, with olive oil and seasonings, to go with my taco-less taco salad.

Thank you SO much for posting this!

Lee
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