flour + water + yeast + salt + time = bread!

Nov 21, 2006 at 1:16 AM
21 comments

I read Mark Bittman's piece on no-knead bread last week and after watching the video, became convinced that maybe even I could bake some decent bread. The only challenging aspect of this recipe is the planning that's required around 12-18 hours of rising, plus a second 2 hours of rising, plus 45-60 minutes of baking. That's nearly 24 hours.

The time was right last night so I mixed the flour, water, yeast and salt before I went to bed. Late this afternoon and 18+ hours later, it was looking good and I prepped the dough for the final 2 hours of rising before it went into the oven and 45 minutes later, voila! Beautiful bread!

Ridiculously simple and delicious.

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Tags:

baking,
bread

Comments

[this is good]

<strong>[this is the best]</strong>

I'M IN UR KITCHNZ EATIN UR BRED

No fool he.

[this is good]

Wow! Looks really good. The video is inspiring - shall have to give this a try, as my breadmaker, nice though it is, produces too heavy a loaf for my taste.

<i>I'M IN UR KITCHNZ EATIN UR BRED</i>

I missed this meme...can someone fill me in? Do I really want to know?

Jason -- this might help.

[this is good]

Mmmmm!

David McCreath replied to jkottke’s comment:
Nov 21, 2006
Reply

Also, Jason: this.

[this is good]

Calorific!

OK, that made me laugh.

Great work, Alaina!

[this is good]

Lovely! Curious about one thing, though: do you have a Le Creuset pot like he used and did you put it in the oven at 500 degrees. Le Creuset says the lid should not go in an oven over 400. However, if it works for you, I'll risk it!

I didn't have a big enough Le Creuset pot, so I used my Calaphalon dutch oven and it worked just fine.

I'm inspired to try this out myself!

[this is good]

I love seeing pictures of this recipe! The bread always looks so fluffy and delicious. Great job. I can't wait to try it out myself.

Thanks! I can't wait to try this!!! Unfortunately, I'll be kneading dough tonight. I'm making the rolls for our family gathering, and if I all of a sudden showed up with a giant loaf of bread, the locals would revolt.

That's awesome. Good job. We have the same name, too. Hehe.

[this is good]

Came here via the VOX front page. Awesome looking bread! I love the crumb on it.

i will try this!

Apparently this bread has a lot of buzz on foodie blogs. Check out the "noknead" tag at Flickr. Heck, I've even uploaded photos.

Mmmmm.....that looks really, really good.

Looks... emmm... good! Sorta like sourdough!

I love Mark Bittman's recipes, especially the vegetarian friendly ones! I made his stuffing (or as he corrects, "dressing" if it's out of the bird) for Thanksgiving from the NYT video and it was delicious and really easy to modify. I'll have to try the bread!

flour + water + yeast + salt + time = bread!

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