The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NY Times No-Knead Follow Up

Floydm's picture
Floydm

NY Times No-Knead Follow Up

A follow up on the no-knead bread in today's NY Times. Includes a video and two recipes, one for Speedy No-Knead Bread and the other for Fast No-Knead Whole Wheat Bread.

It makes me think of the technique from Artisan Bread in Five Minutes a Day, though even skipping the refrigeration step.

DanOMite's picture
DanOMite

Hey I've seen the videos for these, and although I am pretty much off white flour in general, I have to say those look FANTASTIC. I would love to experiment with it quite a bit. Although I find kneading theraputic, sometimes its a pain if you don't have enough flour quite incorporated and when your kneading it starts to stick to everything, but you don't want to over due it, and make it too dry, so yeah this definetely sounds good. I need to order a La Cloche.

suave's picture
suave

I saw that article too.  Frankly, I don't bake NK's that often any longer but it was fun to read.  It was particularly gratifying to find out that Jim Lahey has a book contract - I feel wrong people are reaping the benefits of his labors. 

Mike

jhertz10's picture
jhertz10

Hi again Floyd:

I saw Bittman's Times article too, and I was pleased to see that he's come around to the thinking that Zoe and I had in "Artisan Bread in Five Minutes a Day."  That is, more yeast so you don't have to wait 18 hours for your dough to mature.  As you say, he didn't optimize the dough for long-term refrigerator storage (so you mix once and bake once), but if he did, it wouldn't leave us with quite so much to talk about!

Other than dough storage, one difference between the Bittman/Lahey method and ours is that our dough isn't quite as wet, so it can be handled as a free-form loaf, or even rolled out as pizza or flatbread.  But Jim and Mark really opened people's eyes to the potential for nice crust-formation with the old covered pot method (as in a Cloche).  They used a covered cast-iron pan--that's a great shortcut, one that our readers have been experimenting with but using our dough (it works quite nicely). 

Jeff Hertzberg, Artisan Bread in Five Minutes a Day www.artisanbreadinfive.com