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The absolutely stunning crust and crumb you see in the photo above is a direct result of Not Martha's highly successful attempt at making the No-Knead Bread that Mark Bittman talked about in the New York Times last week. The bread was, to quote NM, "awesome," with a crunchy crust and an open, chewy interior. In short, it was just how you want homemade bread to turn out and the recipe is simple enough for anyone to try, in no small part because there is a video how-to that accompanies the recipe.
And, since I mentioned that anyone can make it, I should point out that just about everyone already has. The bread recipe has spread like wild-fire through the blogs and probably has in the nonblogging world, as well, considering the fact that it was one of the most popular NYT articles last week. There is even a flickr group dedicated to the bread. I'm not sure if I could track down every blogger who made the recipe, but here are a few who have: Smitten Kitchen, Wednesday Chef, Bake my day , Eat, Lovely scones, Bread, water, salt, oil, Unemployed Chef, and Brownie Points.
Feel free to post a link to your post on the bread in the comments if I didn't catch it.
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1-05-2007 @6:19AM cris said... i live in the philippines and the weather here is usually in the 86 fahrenheit, which is off the 70 room temp needed in the recipe. will the hotter room temp still work? i'm also concerned about food poisoning etc. thanks for any help!
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1-03-2007 @2:03PM Sandy said... Now that I am hooked I want to experiment with sourdough. Has anyone tried this?
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1-17-2007 @8:58AM amy lou said... I had fab luck with the recipe...i posted the pix of the plain boule & a focaccia (i made it flatter with holes and drizzled olive oil, herbs & garlic on the top) IT's so COOL i love this recipe cuz it's totally malleable.
http://ifthebirdsknew.blogspot.com/search?q=no+knead
check the pictures & let me know what you think! I have been reading Julia Child's biography and WOW it used to be a nightmare to make bread.
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1-26-2007 @6:30PM NancyE said... I tried the recipe from Martha Stewarts program and used active dry yeast and hot water. The recipe does not state if water should be warm or cold...My try was not successful and the bread never did rise. Any suggestions?
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1-26-2007 @2:16PM Annette Pedrosian said... I tried it here:
http://daily-craft.blogspot.com/2006/11/no-knead-bread.html
I used 1 5/8 water and it worked out great! Next time, I will experiment with the 1.5 cup.
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1-26-2007 @9:42PM NancyE said... I went ahead and finished off the loaf that did not rise, and after the folding and covereing with tea towel, it did rise! Baked it and it is tasty and crunchy, but not like the picture above. It almost buned in the last uncovered 15 minutes. I will try again.
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2-04-2007 @11:23PM janet said... Just a note regarding a baking vessel that has been working really well for me with this bread. It's a 50-yr.-old heavy aluminum straight-sided oval roasting pan, made by Guardian, with a high domed glass lid. If you don't have one already, your mom or an aunt might have one hanging around unused. The no-knead bread I've made in it has been amazing.
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11-23-2007 @8:36PM Alma Boyce said... I have tried this bread 4 times now and have loved each one. My son gave me the recipe and was trying more water, so I did too. I use 2+ cups of water and it has turned out very well. Have to use a spatula to turn it, but that's ok too. I"ve baked bread for over 62 years and this is the best yet.
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