Something to Chew On: No-Knead Bread

Monday, February 11, 2008

People used to shy away from baking their own bread. But not anymore, since Jim Lahey, owner of Sullivan Street Bakery "rediscovered" no-knead bread. He talks about why his kneading days are behind him--and returning bread making to the masses.

Watch Jim Lahey and Mark Bittman making no-knead bread here.


Jim Lahey

Comments [1]

eva from spiritually? Newark

Just tried this, very pleased with the results.

I didn't have the correct equipment for the baking part, so I just used an ovenproof ceramic bowl and put a 100% stainless steel frying pan (handle also made of steel) over it.

My guess is that you could make this recipe with 1/2 whole wheat and 1/2 unbleached white flour instead of all unbleached white flour. But if you do that, I think you have to increase the leavening agent (in this case the yeast.)

They are right on the amount of salt. I decreased the salt by 1/4 teaspoon, and it could have used that extra bit. But still a novel baking technique!

Feb. 14 2008 12:45 AM

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