So, who else is making No Knead Bread?

Cafe Society
1

I’ve been baking bread for years and could never figure out how to make a crust turn out the way this one does. It’s the easiest, best bread recipe I’ve ever tried. I make it about once a week. Anyone else hooked? Anyone tried variations?

Original im Lahey, Sullivan Street Bakery New York Times recipe (registration required, I think).

Recipe and pics with no registration.

Hint: the New York Times recipe does not mention greasing the pan. For Og’s sake grease the pan, or you be chiselling your delicious bread out of it.

2

Is it something I said?

3

I would, but there’s no knead to.

4

I’ve been making the no knead baguette style bread that was in Art of Eating a few months ago. I can’t get either of your links to work, but I’m guessing the recipe is different because this is a no-pan bread. It’s raised in a basket and cooked on a pizza stone.

It’s great stuff. Wonderful crisp crust and nice crumb in the middle. And incredibly easy!

5

Sounds similar, though. This recipe is amazingly simple. Just put water (1 and 5/8C) in a bowl, dump in yeast (1/4t instant, or 1/2t active dry), flour (3C)and salt (1 1/2t) mix a together and let it sit, covered with plastic for 18 hours. Shape it into a ball, let it rise again (2 hours) and then bake it in a covered casserole, or dutch oven (450 degrees) for 1/2 hour. Take the lid off and bake another 10-15 minutes.

Best. Crust. Ever.
Here’s another link.

6

Of course, I see this on a Sunday night. Saved the recipe and hope to try it next weekend.

7

You can get a thicker crust on bread by putting water on it during baking. Is that what you like so much about this bread?

8

I do both. Just spraying water on it alone doesn’t do it.

I also bake it on baking stones instead of a covered casserole, so that might have something to do with it.

I have a spray bottle; I spray the loaf when it first goes in. Then again five minutes later. And one more time five minutes later.

The no knead bread is kind of a variation on how I’ve been making bread for years, and doing it the way it’s described in the NYT makes a great loaf of bread.

9

I’m going to try this tonight and bake tomorrow. I’ve got a big old cast iron fry pan to bake it in. Problem is that it won’t be covered. I’ve made crusty bread in the past by having another pan of boiling water in the oven (so it steams away while the bread is baking and you don’t have to spray), so may try that.

I’ve also got a corningware casserole dish with a cover but not sure if that would work?

thoughts anyone?

10

Try the casserole- I thing the surround-heat matters. I used a cast iron dutch oven so had the best of both

11

Here’s a picture of the bread, baked in a nifty baguette shaped clay covered pan I got for Mother’s Day.

Doesn’t really matter what shape it’s in, though. You can just dump the ball of dough it in a covered casserole – it’s still wonderful.

12

I baked some last week–great for the amount of effort it takes. Not particularly great bread, though. I found it fairly dull and flavourless and somewhat rubbery.

13

I made this with just 1 cup of flour. It’s too small and flat, but came out with a nice crust and nice big holes. It was good and easy. I’ll try again with 2 cups flour. I’m the only one eating it so don’t want to make too much.

I’ll also try a sourdough variation. Bet if I start it on Friday night, it will be ready to bake sunday afternoon.

14

I’ve never bothered greasing the pan, and it’s been fine. Are you getting your enameled cast iron cooking vessel hot enough before dropping in the dough?

This recipe is great. I’ve turned on so many people who don’t think they can bake bread with this. The enclosed cooking vessel is key, as it provides the bread the proper constant temp/heat retention and humidity for a good crust. I’ve modified the recipe by using about 1/6 parts rye flour for flavor. It’s also insanely forgiving. I’ve varied the amount of water from 10 oz to 12 oz, and all the breads came out fine. For those who make bread by the numbers, 80% hydration is what you’re shooting for in this recipe. You’ll get a dough that very wet, but not completely unmanageable.