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Topic: That "No-Knead Bread" that everyone is talking about  (Read 6988 times)
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Oops Creations
« on: December 12, 2006 06:46:13 AM »

New York Times ran the recipe on November 6 and a follow-up article a month later. This recipe and its results have been blogged about ever since.  I finally got a chance to try it this past weekend.

This is the "set it and forget it of bread doughs" and make a nice looking rustic loaf.   This recipe lends its self to experimentation.  I use white all-purpose and wheat flour. 

New York Times recipe (subscription access required, sorry--- see post below for non-subcription access)

New York Times article

New York Times article follow-up

Mention on notmartha.org 
« Last Edit: December 12, 2006 11:25:33 AM by Oops Creations » THIS ROCKS   Logged

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« Reply #1 on: December 12, 2006 07:05:37 AM »

For people without access to the Times's pay articles, not martha also published a recipe here: http://www.notmartha.org/archives/2006/11/24/more-no-knead-bread/

I'd like to try it but we knock the heat down to 60 at night so I'll have to wait until it's warmer out.

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« Reply #2 on: December 12, 2006 07:42:44 AM »


thanks for posting this - I've been on a quest to find an easy rustic recipe to appease my boyfriend, the Bread Fiend - and here it pops up on Craftster! (not that I should be surprised) Grin

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« Reply #3 on: December 12, 2006 07:54:36 AM »

thanks  I   wanna  try this!

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« Reply #4 on: December 12, 2006 08:01:07 AM »

Don't worry about the bread in a cool house overnight, it still works out fine. 
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« Reply #5 on: December 12, 2006 09:15:07 AM »

mm Looks great, what kinda taste does it have? (well.. besides bread  Wink)

Oops Creations
« Reply #6 on: December 12, 2006 10:15:44 AM »

I should of taken of picture of the inside.  Its a well-formed bread with a good crust and a light / airy center.  It really looks like a fancy bread you would spend $$$$ on at the store. 

i should also say that I used a 3 quart covered pyrex souffle dish.  This creates a nice round loaf with a little more height than if i had used the 6 quart dish as suggested.

I used a blend of all-purpose and wheat flours, others that have made it have used rye, pumpernickel or added poppy, caraway or even cheese. As with all bread the majority of the flour should be all-purpose/ white.  No much specialty flour makes a dense dense bread.  I found a 2 part white to 1 part wheat to be an appropriate ratio. 

happy baking.  your house will smell yummy!

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« Reply #7 on: December 12, 2006 11:14:31 AM »

holy crap that looks delicious! I am going to make it tonight! Thanks for the post  Cheesy

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« Reply #8 on: December 12, 2006 11:25:53 AM »

This bread is fab almost every time. It is very forgiving for people who aren't so keen on following instructions. If you can, watch the video on the NYT site (it is free, but you have to register) to see the consistency of the dough.

I do have a hard time getting it unstuck after the second rise, using more and more flour on the cotton dishtowels didn't seem to help, so last time I decided to abandon the preheated pot and let it rise in the pot itself. It still had a crackly crust!

Everyone should try this recipe. Everyone!

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« Reply #9 on: December 12, 2006 12:56:55 PM »

My sister baked this for thanksgiving. I think it's such a hassle to wait so long to get the end result. I'd rather knead it. It is very rustic though, the crust was GREAT and the inside was nice and soft. It tasted alcoholic though as the yeast had been breaking down the sugars for such a long time.

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