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Monday, April 5, 2010
No Knead Bread
While visiting the parents this weekend, I had lots of trouble sitting still and not baking. I was perusing their extensive magazine and cookbook selection and came across a new one- My Bread by Jim Lahey. It's relatively new, and so is his technique:
Combine flour, yeast, water. Let rise for 12-18 hours. Poke it a little bit and let rise for 2 hours. Bake for 1 hour.
That's it. Seriously.
It was very yummy bread. Crunchy crust and nice, soft inside. Our only problem was that it was a little bit too sticky and when we tried to transfer the dough from the towel to the pot, a lot of dough got left behind. Now, that may get better with practice, but I think next time I will try parchment paper maybe. See what happens.
In 2006, Mark Bittman wrote about this crazy new technique in the New York Times and included the basic recipe. Read it here. If you're at all interested, it's worth checking out the book (which includes tips, techniques, the basic recipe, and lots of fancier ones) from your local library or even buying it.