This last Monday night, just before I went to bed, I had an urge to start a batch of
No-Knead bread.
No-Knead bread has been on my mind a lot lately, mostly because somehow
Lifehacker came across
my post about it on my personal blog from last January and
linked to it, making it the most hit-upon post in the history of that blog. So the recipe has been on my mind. I stirred up a batch that night, using yeast I had bought over the weekend, and went to bed.
The next afternoon, after about 14 hours of bubbling, my dough was nice and bubbly. I turned it out on to a board, folded it over on itself a couple of times and let it hang for another couple of hours. I preheated my pot (I used an oval cast iron pot that belonged to my grandmother. It's just a tiny bit small for the job, but creates a really nice shape) and when the two hours were up, I tossed my bread into the pot, put the lid on and slide it into the oven.
It's been about eight months since I last made this bread and I forgot how gorgeous it gets. I literally gasped when I took the lid off to brown up the top, because it was so perfect. So, I want to remind you all, once again, that you really should be making this bread. It's easy, it's tasty and it gives you a sense of satisfaction in the kitchen that is often hard-won. Oh, and if you need more convincing, Megan at Not Martha
made it this week as well, incorporating tips from
Cooks Illustrated into her batch.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
