original no knead

We’ve talked about Jim Lahey’s No Knead Bread before, in our Mother’s Day post (2007). It’s pretty much dummy proof, you barely do a thing, and you get a fantastic artisanal hearth bread. The only downside is that you have to have incredible foresight. It takes a minimum of 15 hours from start to finish (don’t worry, it’s rising time and you don’t do anything). To me, it was already a blessed gift from heaven, but then Mark Bittman went and released a 5 hour No Knead Bread. Of course we had to test it out and yes, it’s just as fabulous. We made both last night and it has the same wonderful crispy crust, soft, chewy, and bouncy inside, wonderful flavor. The result is pretty much the same as the original No Knead Bread, one that you’d easily pay $4 for at a bakery. The only downside I can see is that it requires bread flour, which not everyone keeps at home, but I do. Woohoo!

5 hour no knead inside 5 hour bread
posted by jessica at 08:45 AM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.