ok, i will admit that i was skeptical, really skeptical, when i heard about this no-knead bread. i am pretty sure i was reading megan's thoughts on it over at not martha when i first read of the phenomenon. this is what i thought...
self? isn't the best thing about making bread kneading it? how in the world can a bread be good if you don't knead it? it's too gimmicky, it won't be good, i will stick to what i know {it has been pointed out to me that i think i know everything, and not it a good way}....
i thought that for several months. then, within the same week {or it seemed like the same week}, both alex and amy posted about their experiences making it... then, this is what i thought.
self? well shoot, these are looking mighty good, maybe you should check into this and try it out. you, know, get off your ass and don't just dismiss this out of hand. don't only stick to what you know because how will you learn new things?...
i went to the new york times' site and read the initial article, and watched the accompanying video - which i found very helpful because it is always nice to see something being done. then to chow.com to see what some of those {very opinionated} folks thought, and a few more places that i have now forgotten.
today {ok, yesterday} i finally got around to making it and took it out of the oven about half an hour ago. it is simply beautiful and smells delightful - even chet thinks so as he was nosing around the table while i was taking pictures - that dog loves his bread. i am going to a friend's home for dinner and will find if it tastes as scrumptious as it looks.
this is the link to the recipe itself. i modified it to include 1 3/4 teaspoons of salt and used 1/3 teaspoon of active dry yeast rather than the 1/4 teaspoon of rapid rise {instant yeast} called for in the recipe; this based on one article i found. it took a while to begin to rise, a result of minimal yeast {which is a good thing} and my cool house {which is not so good, according to some}. the change in salt was due to reviews that said the original recipe needed it, and then some subsequent variations having too much; i ended deciding on somewhere in between. i also used all-purpose flour rather than bread flour because that is all i had. generally i try not to modify recipes the first time out... sometimes it seems i can't help myself.
isn't she pretty?
the chickens underneath are on a dish towel my mom gave me for valentine's day, i haven't actually used it yet because it is too cute, i did wash it and then iron it though...
will be back with the results of the taste test.
later that night
ok, this was good. g. o. o. d. good.
a couple of things. i baked in the covered pot for the 30 minutes per the recipe, then uncovered for an additional 23 minutes. the recipe suggested between 15 and 30 minutes or until it was a dark golden brown. i got a tiny bit nervous and decided to take it out at 23 minutes. the bread was crusty and lovely inside, but still a bit soft and heavy, not that hollow empty sound you should have with a loaf of holey crusty bread, so i would go with the full 30 minutes uncovered next time - all things being equal. i also dusted the towels it was risen on with flour only and would do this again in a heart beat. i loved the deep toasty almost earthy taste of the flour on the crust, and i can not tell you how much i love the look of that cracked flour on the surface. we only ate half, and i left half of what remained with jim. i've read that it goes stale in a day so it won't be long before i learn if that is true. i will be wrapping it in the chicken towel to preserve the crust so i shall see in the morning how it holds up. make it, it is worth it, and really quite easy.
a collaboration with the futuregirl!
plates & forks
hazel marcella
Makes me want to start hiking again... no, wrong, must make the next bread instead. Yours looks fabulous - these cracks!
Posted by: Alex | 16 April 2007 at 04:51 AM
oh it does look SOOOOOOOO good!!!!! I will have to try it!!!!!!
Posted by: julie | 16 April 2007 at 09:15 AM
gorgeous, crusty bread... mmm. thanks for this step-by-step! seeing the recipe around made me wonder about it too... another for the must-try :)
Posted by: amisha | 16 April 2007 at 09:31 AM
Mmm..fresh baked bread, that looks delicious! Oh gosh, you're making me hungry :) love the chicken towel.
Posted by: cruststation | 16 April 2007 at 12:41 PM
Struck by the no-knead bread meme! Ahhhhhh! Yes she is an absolute beauty. I am not the bread baker in the family, I defer to Mr. Knitsonya who has much, much lighter and less doorstop-like results.
Posted by: Sonya | 16 April 2007 at 08:55 PM
it looks deliciously beautiful! i was reading along, and my eye kept falling below to the chickens, and i was thinking i like those chickens, i wonder what that is...then i got to below the photo and read, "the chickens underneath..." and i cracked up! it was probably funnier in person than it reads here! :} great job on the bread!
Posted by: cindy | 17 April 2007 at 09:49 AM
looks absolutely delicious.
Posted by: wendy | 17 April 2007 at 02:13 PM
It looks so good! I really have to try this recipe!
Posted by: ratichoo | 19 April 2007 at 12:35 AM
Perfect bread.
I may have to yield to this one.
Even though I actually BELIEVE in kneading.
Posted by: Shula | 22 April 2007 at 05:53 AM
I am bringing the butter and jam!
Great photo!
Posted by: tongue in cheek | 24 April 2007 at 11:50 PM