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
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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