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No Knead Bread Craze

• by Laura, February 08, 2010
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A few weeks ago, my friend a Lou told me to come over to his house with a bowl.  I showed up with the bowl and my nine-year-old son.  He said to my son, “Can you say your name?” And of course Simon said yes.  “Then you can bake this bread,” Lou said.  He’d been trying to get me to bake bread for years, and I just never got to it.  “Laura, listen to me.  This is nothing.  Soon the bakeries are gonna go out of business.”

Of course I’d heard of the “no knead bread phenomenon,” and the article in the New York Times that spawned endless email. 

He hardly needs any more publicity from me.  I’m only jumping on the bandwagon here out of my own sheer exuberance for this recipe.  It is a thrilling discovery.  Here’s how it works: 

You simply mix flour, yeast, salt, and water in an ordinary bowl, and cover it with plastic.  12 to 18 hours later you take it out and shape it.  Then two hours later you bake it in a heavy duty crock with a lid, which captures steam and emulates a brick oven.  Using this method, you can make bread every single day with little effort or cost.  Try it.  You’ll love it.

Here’s the link to the original New York Times article.

And here’s a link to a website that interprets the recipe step by step with photos and some helpful pointers (try to ignore the hideous ads about losing belly fat).

Here’s a link to Lahey’s book.

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