The New York Times No Knead Bread
I am have always been one to jump late onto any bandwagon and this is no exception. 3 years ago a recipe for the no knead bread (adapted from Jim Lahey, Sullivan Street Bakery) appeared and it took the food blog world by storm with seemingly everyone making it, blogging about it and even stealing each others blog posts.
 The recipe is the easiest in the world, simply mix flour, yeast, salt and water, leave to rise for 12 – 14 hours, knock back and leave for another few hours and cook in a preheated casserole dish. I was highly skeptical it would work; and I posted a string of tweets to this effect, but I was proved totally wrong and was very very nicely surprised with my crusty, delicious loaf
I urge everyone to go and mix flour, water and yeast to make a loaf tomorrow, unless you made one 3 years ago along with everyone else, in which case it’s probably time to make another.
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A loaf even I could make! This looks lovely and not too difficult either.
This bread sounds delicious! Thanks for sharing :)
I’m always so in awe of bread makers! I can’t bear the smell of yeast so shy away from it.
Your loaf is truly beautiful
I tried the no -knead recipe and overall it was amazing….my only complaint is that I did get some really, really, large air holes. Any ideas on how to mnimize this?