No Knead Bread

 | January 26, 2009 4:38 PM

The Secret of Great Bread: Let Time Do the Work

I almost want to do this.  Making your own bread seems so healthy and even empowering.

Mr. Lahey’s method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort.

It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you’ll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey’s dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf.

The dough is so sticky that you couldn’t knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it’s baked. That’s it.

The Secret of Great Bread: Let Time Do the Work – New York Times

Recipes:

One Response to “No Knead Bread”

ji seon kim wrote a comment on January 27, 2009

print it out! maybe i’ll try it.

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