"no-knead bread" news and stories
The no-knead bread recipe has gone around and around the internet. People have taken it and made it their own in numerous ways. James Starmer has taken the no-knead bread and turned it into a batch of rolls (using a steam baking technique to get that nice, glossy crust). He smeared some with honey and turned on into that adorable bacon bun you see above. Delicious!
Thanks James, for adding this tasty little nibble to the Slashfood Flickr pool.
Filed under: Feast Your Eyes
As soon as I heard about Artisan Bread in Five Minutes a Day, I had to have it. I love bread. It's my most important food group, and I'd go into a never-ending fit of withdrawal without it. In the past, I used my bread machine, but it just didn't produce loaves as tasty as the artisan variety, and that damned whirring noise right next to my desk was quite annoying.
This week, I attempted to make the rye bread recipe. I'd recently bought a whole slew of different grains and flours, so I didn't check my ingredients first. The one thing I didn't have: rye flour. Since I already had my little yeasties going crazy in the lukewarm water, I decided to find a substitute. I used multigrain flour, and hoped for the best.
Oh, it's so very worth it. It's got the soft chewyness of a white bread, the tasty grains from multigrain, and that added caraway kick. It baffles me why caraway seeds have been relegated only to the dark and tasty halls of rye bread. Next time you run out of rye flour, or are in the mood for something different, try it out.
I look at the no-knead bread recipe, created by Jim Lahey of the Sullivan Street Bakery and printed by the New York Times in the fall of 2006, as one of those recipes that will be with us for all time to come. People went crazy for it when it first came out and folks all over the world continue play with it, innovating new ways to make beautiful, flavorful, bakery-quality bread in their very own ovens. In January, Cook's Illustrated devoted an entire issue to no-knead bread, doing their level best to make an already-good recipe even better.
Today's image, from Timothy Gerdes, is a loaf of nearly no-knead bread with olives, rosemary and parmesan made from the Cook's Illustrated version of the recipe. Looks delicious Timothy, thanks for adding it to the Slashfood Flickr pool.
Filed under: Feast Your Eyes
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.
Like most of the foodie world, I was totally entranced by the No-Knead Bread recipe that got posted in the New York Times Dining and Wine section last fall (although I didn't get around to making it until January). I baked the bread in a variety of pots, with different types and combinations of flours and played around with the length of the fermenting time. It was the first time in my life I felt totally comfortable baking bread.
But then the weather started getting nice and I promptly forgot about this terrific recipe. However, thanks to Jaden (and her Steamy Kitchen) I am once again reminded about the No-Knead Bread. She posted a little photo essay of her son making the dough all by himself and it is totally sweet and endearing. And the bread comes out golden, with that perfectly browned crust.
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