The original No-Knead Bread technology was developed by Jim Lahey. Jim learned to bake bread in the 1990s in Italy, but it wasn’t until much later that he developed the No-Knead method: in 2006, Mark Bittman of The New York Times was invited to Lahey’s Sullivan Street Bakery to see how easy it was to make this bread. The rest is history.
I went to a nearby farmer’s market and bought a loaf of bread called “No-Knead Bread” by Mark Bittman. I love artisan bread with a crust on the outside and a crisp texture on the inside. And I knew Mark Bittman’s, so I was interested. I brought home a loaf, tasted it, and fell in love with it. Also, I looked up the recipe on the internet and found it everywhere. It wasn’t until much later that I discovered that the recipe was from Jim Lahey.
Recipe comparison
Mark Bittman’s recipe differs from Lahey’s in small ways. I have used both recipes and can say that I prefer Bittman’s version, at least in my home oven. Lahey uses less water and an oven is heated to 500°C; Bittman uses a little more water and an oven heated to 450°C. I don’t like the bowls to darken, so I opted for 450 degrees. The water issue is a matter of choice. Two tablespoons of more water give a much larger interior with a much larger hole. Less water results in more even particles in the loaf. Either way, the bread will be fairly hard and it is easy to adjust the temperature and baking time.
Experiments with unkneaded bread
I made bread according to Mark Bittman’s version for over a year. Sometimes I made it three times a week when I had guests over. Then I was intrigued and went to my local library. I picked up a book called “My Bread” by Jim Lahey and discovered a whole new world of bread. To this basic recipe, Lahey added a few things to season it. I made several loaves of this bread and they were all excellent. One of them had walnuts and raisins in it and was just delicious. One was “Jim’s Brown Bread”, a variation of Irish bread with a beer in the batter. Another recipe added 1/2 pound of diced cheese to the dough.
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Slices of grilled bacon were also added. All the recipes were delicious. The bacon bread could have been a sandwich in its own right.
If you haven’t embraced this trend yet, I encourage everyone to try it once. The only requirement is that the pan is very sturdy and can withstand oven temperatures of 450-500C. In other words, an enameled cast-iron skillet, a clay pan with a lid, or a Pyrex glass pan with a lid. The pan should be 6-8 quarts in size so that it can be. Filled when baking. A pan with a lid is necessary so that the steam from the wet dough does not escape.
The inability to retain enough steam is a problem for home bakers trying to make artificial crusts. When the dough is hot and in a tight space, the steam needed to make a perfect crust forms in the pan. When the bread is. Removed from the oven, it literally sings. As the bread cools, it makes an interesting clinking, popping, and hissing sound that we love to listen to.
You can find this recipe on the internet, but my favorite is Mark Bittman’s method. I have now found an even more interesting and nuanced suggestion for making this bread. Since I have the time to make this bread at home, I don’t think I would shorten this process any further. During the entire process, which takes between 16 and 18 hours, I only pay attention for a total of 15 minutes. The night before, you mix the four ingredients, cover them, and let them sit overnight while you sleep.
In the morning, you flip it over and let it sit for another 15 minutes. Mold and let rise; after 1.5 hours, put the empty mold in the oven and bake for 30 minutes. Remove the pan, put in the risen dough, cover again, and bake for 30 minutes, then, at your convenience, bake covered for another 10 to 30 minutes. During this time, you can do many other household tasks. This recipe will not disappoint you, so don’t hesitate to try it.
About Author
Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. Well experienced in Brown Breads and has an impressive portfolio of serving international clients.
