Amazing New Bread Recipe

No kneading. Mark Bittman brings us the recipe in the New York Times.

The technique: stir the flour, water, yeast and salt until wet.

Let rise a hell of a long time (14-20 hours), then bake in a preheated, covered pot such as a Dutch oven, Le Creuset, or Pyrex baker.

Bake with lid on for half an hour, to build up steam and make a nice crust, then remove lid and bake further.

That's it.

Your pre-schoolers could make the dough. Don't let them put the dough in the hot pot - the chef who demonstrated it burned himself. See the New York Times article by Mark Bittman, the recipe, and click on the video. (Requires free registration)

The recipe was developed and demonstrated by Jim Lahey, a baker in New York. Readers at the Times cooking forum are raving - they all tried it and can't believe it. You let time and yeast do the work.

I'm making this dough tomorrow to bake Sunday with my kids.

Comments

[Alison Chaiken]

Don't keep us in suspense: how did it come out?

[Leila]

Ah, I made promises I can't deliver on. Big projects for school happening - I decided to bake over the holiday week (Thanksgiving) instead.

Sorry!
And sorry I didn't reply earlier - your comments somehow don't get emailed to my blog.

[Alison Chaiken]

Wolfgang made two loaves of the no-knead bread for Thanksgiving dinner and I must say, it come out great: light, airy, moist and not at all chewy. Thanks for the heads-up. The loaves were beautiful behold: they really looked like artisan bread.