Bread, Glorious No Knead Bread

You know how you find recipes that change your life? Recipes that will become favourites, that you learn off by heart and tell everyone about? Well this is one of them. I'm just sad I didn't discover it earlier.... it seems it swept the net by storm but somehow I missed it?

Published by the New York Times in 2006 from a recipe adapted from Jim Lahey of the Sullivan Street Bakery, it seems this bread has changed the world of home baking, and with good reason.

I don't like to bake so much, I think it's the whole thing with sifting flour, precise measuring and mess. I've also had a strange fear of yeast (I don't know why!) so bread has never been my thing. Yet I was still curious so I tried this.

I'd like to thank Alicia over at Bread & Honey for bringing it my attention (thank you Alicia, you've changed my life) and to all the numerous tipsters out there in cyberspace for their tips, tricks and videos.

I won't repeat the recipe as both links above will take you right to the source.... and they deserve the credit!

I will post some pics and tips though.... and if you do try this, please let me know!!!

Tasting Notes:

• I actually subsituted in some wholemeal flour - 1/2 cup the first try and 3/4 the second try. It still turned out perfectly and the whole wheat wasn't noticeable. I will keep trying until I see how much plain vs wholemeal I can use.


• If you do use wholemeal flour, you may need to add a little more water. It will be trial and error until you get the dough sticky and 'shaggy'. When you turn the dough out, it will have little strings, almost like cobwebs... this means it has worked!


• I also added in some fresh grated parmesan and black pepper to the dough on my first attempt... it was divine! I served this bread fresh with bruscetta and it was a very sexy snack.


• I used rolled oats to 'garnish' the first batch, and poppy seeds on the second. Next time I'd like to try stirring some linseed through the dough.... yum!


• This bread is so fun to make - as long as you have patience! This takes a day from start to plate, but I think that's where the fun in making it is! Good things come to those who wait...

There are millions of threads on this, go forth and read and experiment and enjoy.

This is what 'shaggy' dough looks like

... and resting dough

All dressed ready for the oven...

... and fresh out of the oven.