For the recipe and details on how to do this, click here – if you are uncertain what no knead bread is or why it rocks, keep reading this article before heading there .:)
We originally posted about No-Knead bread back in August. Although the whole world seems to know about it, we were new to hearing of this apparent hit for the kitchen. It was Twitter that turned us on to this and we were excited with many the recommendations to give it a try.
To make no-knead bread, one needs an oven-proof pot that has a lid. The basic premise is that you use a dough made over a 24-hour period which starts with a small amount of yeast and a lot of water (it is almost 33% water). The dough ferments for a day before cooking inside a pot – the increased water helps steam the bread inside. The technique is shown in two videos from the August link above.
The promise of Bittman was mind-blowing results. Bread that would be better than 95% of bakeries – even if you were a novice baker. I am definitely a novice…
We recently purchased our pot (a cast iron and enamel boat anchor of a dutch oven which we got for around $100). The cost justification was fairly easy – assuming that the recipe would work. Artisan bread from our local bakery is 5-7 a loaf. If we could make similar for around $2, the pot will pay for itself in a hurry. When you live in a house with 40+ types of homemade jam, savings on bread multiply quickly.
The results? Spectacular. The crust was phenomenal and the dough was light and yeasty. I am not someone who typically loves bread – the taste and texture of this loaf stopped me in my tracks.
We will post pictures of the entire process and recipe variations in coming weeks (we thought we would concentrate on the cooking for a first attempt) as we practice for the coming Holiday season. If you are looking to get started, watch the videos above and get cracking!