You are all making this bread already, right?
If you aren't, please do yourself a favor and try it immediately. Honestly, it isn't the no-knead aspect of this that I love. I grew up making bread, kneading and all, and I have no issue with kneading. It's a nice arm workout, it feels very meditative, and it's a great excuse to eat bites of yeasty bread dough.
It's the crust. The crust on the no knead bread is fabulous. Bakery quality. It shatters when you bite into it. I made it for a dinner on Saturday and D and I had to physically restrain ourselves from eating all of it before our guests arrived.
The recipe has been dissected about a million times on the internet, so I'll just add my tiny tips.
Use a smaller pot. Or double the recipe. The bread doesn't rise a whole lot in the oven, so you will end up with a pretty flat loaf if you make it in a pot that is too large. If you don't have a smaller pot, don't worry. It will still be delicious.
Skip preheating the pot, if you need to. Transferring the dough to the preheated pot was too stressful for me. I will give myself third degree burns, given half a chance, so I avoid messing around with hot, heavy objects. If you have a similar problem, just skip that step. I lightly oil the pot I'm going to use and then transfer the dough to it for the second rise. It's always turned out just fine.
Don't stress about the timing. It's pretty flexible. As long as you do the first rise at least overnight, and the second rise at least one hour, you'll be fine.
Salt is needed. You can add more salt to the dough, as Mark Bittman recommends. Or you can serve the bread with cold, fresh butter and sea salt on the side, which is my preferred method.
I'm not much of a cook, but I'm a pro at eating!ReplyDelete
i was hoping we'd get to hear about this after seeing it on your pretty table yesterday. thank you for the helpful tricks + advice!ReplyDelete
It looks delicious.ReplyDelete
This looks so yummy and I am such a horrible kneader (no patience or upper body strength) so i am thankful that you posted this recipe!ReplyDelete
my dad's been raving about this bread since it first appeared on the internet, so i suppose it's time i give it a go (with your tips of course)!ReplyDelete
Man, I love that bread, though I haven't made it in a while. I guess I'll have to get to it!ReplyDelete
Oh OH that looks tasty. Perfect dinner party bread.ReplyDelete
I'm trying it! I will, I can't wait!ReplyDelete
ok, I'll try it. I've always been a baker, but bread scares me. Maybe this will be my segway...ReplyDelete
no i have not made it even though i really want to because i dont have a cast iron pot!ReplyDelete
Thanks for the tips, I will have to make it for dinner some time!ReplyDelete
I can't wait to try this! Thank you for your tips -- I am more than happy to avoid the preheated pot given my predisposition to getting burned in the kitchen.ReplyDelete
Ah, and this gives me a great excuse to use my new Le Creuset pot :)ReplyDelete
I'm so making this today. It's cold and snowy outside and I can't think of a better preschooler activity. Thank you.ReplyDelete
The bread looks amazing!! I can't wait to try the recipe. Thanks for the tips!ReplyDelete
We ABSOLUTELY are making this bread and love it. The best part is that the dough can sit in your fridge for 10 or so days. The fermentation of the yeast makes it slightly more sourdough-y as time passes by.ReplyDelete
A warm loaf of this bread with a great pot of homemade soup = heaven.
will be heading to the store for more yeast tomorrow. thanks for the tips. i adore a crunchy crust!ReplyDelete
oh, yum - and i thought i was the only person that does salt on the sideReplyDelete
I am trying to cook more. This is a great photo! yummy!ReplyDelete
I always find bread to be undersalted. Thank you, beautiful Rachel, for being a lubber of salted bread.ReplyDelete
I keep hearing about this recipe! I'll definitely try it. Thanks for the tips too!ReplyDelete
you really don't have to grease the pot?ReplyDelete
I just found your blog! It's great! This bread looks great and I think, think I could make it.ReplyDelete
Yum. I need to try this.ReplyDelete
Delish. Just added it to my things-to-make list.ReplyDelete
Have been so wanting to try this, your photo makes it look absolutely scrumptious!ReplyDelete