Skip to main content

No Knead Success



A few weeks ago I tried unsuccessfully to bake the no knead bread made famous by New York Times. It was embarrassing. No, it was more than embarrassing. As far as I know, I am the only person in history to bungle up this super easy idiot-proof bread pioneered by Jim Lahey.

Never the one to give up, I changed tacks and put my faith behind the other no knead bread revolution taking over the food blogging world. I refer to Artisan Bread in five minutes a day, the book published by Jeff Hertzberg and Zoe Francois. The concept is simple enough - you don't knead the bread, but let the slow rise in the fridge do the job of gluten development.

Here's the recipe, if you can call it one. Mix flour, yeast, salt and water to make a wet dough. Let rise for 2 hours until doubled. Then leave in the fridge overnight. Next morning, dust with flour and shape into a loaf. Let it rest for 40 minutes, then bake in a 220C oven for almost 30 minutes until the bread is golden. There are detailed instructions for steam trays and baking stones and whatnot, but none of these would fit in my tiny oven. I omitted all of that, and I even forgot to slash the tops before baking, but I still got a beautiful crust and an even texture.

The authors don't give the exact quantities on their website, so I wouldn't either. But the idea is that you make enough dough for a week and grab just enough to bake a loaf every time you feel like it. Because of my earlier failure, I divided everything by 4 and only made enough dough for one loaf. And it's so good I am already starting my next batch.

Comments

Rachel said…
Have seen this bread on quite a few blogs..been wanting to try it anytime soon.
jayasree said…
Your verdict and pic is tempting me to try it soon.
Priya Suresh said…
Thats a prefect bread..simply gorgeous!
Bharti said…
Lovely bread! I haven't tried this version..will give it a shot soon.
Vibaas said…
That looks so soft and fluffy and sounds easy too..but my bad luck - oven is not working..boohoo :(
Hey Simran, I just checked out a bunch on no knead breads on you tube this afternoon and seeing your bread I have decided to give it a try.
Alka said…
This sounds simple,but looks so nice.Loved the look of the bread and considering it is home baked,it makes the bread more special isn't it?
Chutneytales said…
Bread looks so good.You are tempting me to bake this bread :)
Laura said…
Don't feel bad--I had some issues with this bread also. Your successful loaf looks great.

I have thought of re-tackling it, but my absurd need to supersize all of my one pot meals and stretch them out means I don't think I have a small enough dutch oven.
workhard said…
I love the smell of freshly baked breads. My yeast breads always flop:(

Haiku Poems

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are