The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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booch221's picture

No Knead Bread Baked in a Skillet

April 23, 2011 - 1:14pm -- booch221

No-Knead Bread

Makes two small loaves*

This bread gets its great flavor from a long, slow overnight rise, using only a scant 1/4 teaspoon of yeast. If you use more yeast the dough will rise too quickly. Refrigerating the dough further improves the flavor and texture of the bread.


Weight in Ounces

Metric Measure

obrien1984's picture

Whole Wheat Sourdough

April 30, 2008 - 3:13am -- obrien1984

For several months now, I have been baking whole wheat breads based on recipes in Peter Reinhart's latest book. For the most part, I have met with success.

 I am now attempting to modify these recipes to accomplish two goals: to eliminate commercial yeast from my breads, and to simplify the baking schedule (which includes using less equipment, making less mess, and adjusting the rise times to occur while I'm at work).

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