No-Knead Bread
A while back, NYT food writer Mark Bittman published a recipe from acclaimed baker Jim Lahey for a bakery-caliber loaf of bread that required almost no kneading. The foodie blog world was abuzz, and why not? Who wouldn't be excited about the prospect of quality bread with just about no effort?
The tricks are twofold. First, the dough gets a long, slow rise--almost 24 hours total. Kneading helps form the web of gluten that good yeast bread is all about, but the same magic happens on its own over time. The second trick is that the bread is baked inside a cast-iron dutch oven, which gives you the same all-around heat that a brick oven does.
Does it work? See for yourself:


Holy God, could this ever be dangerous. You're literally talking about ten minutes of effort, total--mix up the ingredients the night before, give it a turn in the afternoon, throw it in the preheated dutch oven a couple of hours later, and take out a beautiful loaf of bread. The crust is layered and crunchy, the crumb is soft and airy. The long slow rise gives it a depth of flavor that only comes from time.
My only quibble with the recipe is that it was a little under-salty. I'll probably try to up the salt to a whole tablespoon of kosher (=about 2tsp regular) next time--it might retard the yeast more than I'd like, but there's usually a good middle ground.


