The Wednesday Chef and no knead bread
Monday, December 17th, 2007
I came across The Wednesday Chef while looking at her review of a no knead bread recipe. As an old clay wedger it’s not like I don’t like kneading, I do, but I thought this “kneadless” bread recipe might be worth an experiment or two. I have yet to try it.
Here’s the original recipe in the NY Times: Recipe: Simple Crusty Bread.
Interested in the spelling. Back this side of the Big Atlantic Pond, we say ‘kneading’.
Brian
You know my history with bread baking and how much I love the PROCESS of it. This recipe rocks. I have tried it a couple of times, and it’s great. Once I got into bread baking more and starting studying the science of it (yes, the science) it makes sense - it relies on the fermentation process rather than the gluten + yeast combo. You should definitely try it.
Brian, Yikes, we spell it that way here too, unless we don’t know how to spell (like me). Thanks mate.
Caitlin: Your endorsement makes it for me. We’ll be a tryin’ it.
I made my first batch this past week - easy as it sounds. Baked a loaf and it turned out fantastic. Have the remaining two loaves ready to be baked this morning.
Steve, fantastic. So, you used the NY Times recipe? Did you modify it?