last of all?

 

I remember reading in 2007 that Amy Karol thought she must be the last person to try the (2006) New York Times No-Knead Bread recipe. I knew then that she probably wasn't as I wanted to have a go, but I didn't really mean to wait until 2010 to do so. Which must make me one of the last, if not the last, to make this incredibly simple and disproportionately good bread.

 

I used strong/bread flour, left the 'dough' (more like a starter, really) for 18 hours and cooked it in a deep Le Creuset pot at 240C. I wasn't convinced it would turn out well as the second rise was very slow (more than 2 hours), but in fact the loaf was just as good as everyone who has been making it since 2006 says it is. It has an amazing crust and a chewy, open crumb which has more than a hint of crumpet to it, and it makes marvellous toast. I might be later than ever to this party, but I'm making up for lost time by baking it again; I have another batch sitting for 22 hours this time.

 

There's no need to rush with this bread.

Comments

[Charlotte]

You are certainly not the last - I think I am, he cries, rushing to kitchen to have a go. Though I don't think I'll be the last for long, either: I predict that by the end of this weekend there will be many, many more of these loaves slowly doing their thing, up and down the country. Perfect, post camping cooking. Thanks for the tip off!

[Charlotte]

that should be "she cries" not "he..." in my haste I gave myself a sex change!

[m]

Not the last, I've been meaning to try it for ages and I still haven't got around to it. Maybe tomorrow?

[dottycookie]

I tried it just a few weeks back, and it was a revelation. I recommend throwing in some seeds, and maybe a half and half mix of white and granary flours. GORGEOUS! My husband bought some very expensive bread while we were away on holiday, and decalred that it was nowhere near as good as mine. OK, he's biased, but still and all! I have a batch mixed up ready to bake tomorrow ...

[Gill]

I haven't even heard of this before. I shall hang my head in shame and promise to have a go over the next few weeks. We are moving..again..on Friday so I can't promise anything before September. But if it turns out even half as good as yours looks I will be happy. xx

[Anja]

I've been baking it for the last couple of years... We live off it. Sometimes, when we're in a hurry, it becomes sandwich buns instead. It's genius.

[Laura]

I've yet to try it but looking at that loaf about, i really want to!
blessings
~*~

[Julie]

Have to admit I have never heard of it, so now I have I must try it!
Julie xxxxx

[Virginia]

I LOVE no knead bread. I became a convert this winter. It took me a few tries to get it right though, because my apartment is so cold that the rises were very slow. Until I hit on the brilliant idea of letting it rise on top of one of the ancient (i.e. original to this 120 year old building) radiators!

[Andrea]

It IS lovely, right? It will be interesting to see the next batch. I always thought longer was better, but my bread seemed to come out flatter than I liked and I started to suspect the longer time to be part of the problem.

What a delightful recipe!

[The Shopping Sherpa]

I moved on to this recipe a couple of years ago: http://www.pinotshop.com/blogs/recipes/227522-domaine-de-larlot-bread

It's even easier than the famous no-knead recipe: mix everything together before you go to bed, leave it in the fridge overnight then in the mornign bring it back to room temperature, pop it in a cold over and 50 minutes later you have a loaf of bread.

I use a loaf tin as I use the bread for sandwiches...

[Leila]

I've not tried it! But now I think I might have to. Although I've been doing the 5 Minutes a Day bread and it sounds kind of similar.

[Bee]

This recipe looks like a must try. I have a long cue of bread recipes that I look forward to making. Love your posts!

[Kristin]

Mmmm, yes, it's delicious and yours looks particularly lovely sitting there in the sunlight!

[Rebecca]

Cornflower (http://www.cornflower.typepad.com/) did a series on it and her recipe is even easier than the original and has no second rise, but is spectacular. I do have to add a shot of olive oil to the pan to prevent sticking.

[Helen in Switzerland]

MMM I love trying new bread recipes Jane - I think I will give this one a go this week. It looks really yummy!

[Anna R]

I have been looking at the book but have yet to try it but after reading about your bread I can't wait to have a go.

[Shelagh]

I tried this recipe many years ago, using my cast iron dutch kettle. I almost had to throw it out afterwards! The extreme heat ruined the carefully tended coating. I never made another loaf. What do you use to bake yours in? Shelagh in Vermont.

[Lottie]

Strange - I was going through a pile of 1940s 'Housewife' magazines lat night and found almost exactly the same recipe

[Pat Sloan]

I have not tried it yet!!

[vanessa]

I listened to Kathy Burke on Desert Island Disks. It got off to an excellent start when Kathy was told Stephen Fry would put her in his good things list, and her reaction was wonderful, so not swayed by flattery. She's a person with conviction, admirable in my book.

[jennifer]

i made that bread before...and i loved it, but if you enjoy it and are preferring homemade bread you should try this book - http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&s=books&qid=1282712400&sr=8-1 - because of that book we only eat homemade bread in our house. i've given it to my daughter's past two teachers and now they only eat homemade bread. i really can't recommend it highly enough