Wednesday, March 18, 2009

Cult of No-Knead Bread

There seems to be a bit of a movement around this "No-Knead Bread" business. It was started by an article in the New York Times, and spread rapidly through the blogs. So I decided to bake one. It sure turned out nice.

Way I see it, what makes bread bready is gluten. Which can be formed by kneading the dough, or by hydrating the flour and letting it sit. Which explains the 18 hour rise time.

Our yeast isn't very good, so I think it should have turned out more leavened than it did. It only calls for quarter teaspoon.



3 comments:

Elin said...

Jason! It looks beautiful, save some for me next time...

Nat said...

It was some of the best bread I have ever had

Patrick said...

Shit, how did I miss out on this?