Clearly I have not been so up on my New York Times reading recently since I missed Mark Bittman’s most recent article on No Knead Bread.
Click on the link below to read:
No-Knead Bread: Not Making Itself Yet, but a Lot Quicker .
The article takes a look at how to shorten the time needed to make the already easy no-knead bread. He also has a recipe for whole wheat bread which has been stumping bloggers left at and right (myself included).
For a little history on the no-knead bread phenomenon check out the first article that appeared in the NY Times:
The Secret of Great Bread: Let Time Do the Work .
Also check out the great follow up article: No Kneading, but Some Fine-Tuning.
I’ve made the no-knead bread a bunch of times and have blogged about it here , here , here , here , and finally, HERE all with varying degrees of success.
Enjoy!
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I’m working through your series of no-knead bread posts. Thanks, Tonya.
I don’t know if I agree with Bittman’s motive here. Frankly I prefer a 12-18 rise to 3-5 judged only on ease of the process. With the longer, more flexible rise there’s more room for starting the night before or in the morning before work.