Comments on: Let’s start our new one-day no knead bread shall we?

By: Mark

Mark — Mon, 29 Dec 2008 22:55:43 +0000

Is it really necessary after 5 hours of rising in the pot to let it rise another 30 min. under the plastic wrap? Does that actually add anything to the process?

Thanks – great recipe!

By: Battle of the No-Knead Breads « Catching Pennies

Battle of the No-Knead Breads « Catching Pennies — Mon, 17 Nov 2008 03:01:48 +0000

[...] super simple, 5 HOUR version of the two day no-knead bread. Cue singing angels [...]

By: colleen

colleen — Tue, 04 Nov 2008 12:47:41 +0000

How exciting! I have been telling my family for years that I needed one!

I’m so glad this has worked out for you and your family!

By: kristine favreau

kristine favreau — Mon, 03 Nov 2008 17:10:54 +0000

So I’ve now made the bread four or five times and absolutely love it. I also made the original no-knead bread, but my family prefers this version. I do too actually, seems the crust is much nicer on the quicker version.
You have officially earned your super-hero cape.
Keep up the great posts!

By: colleen

colleen — Wed, 08 Oct 2008 13:24:43 +0000

Something to mention about my experiment is that I do use warm water rather than cool. If you notice my bread, there is a very distinctive crack int he crust like Jim Lahey mentions. I also get a much higher rise in the loaf. I didn't use HOT water by any means, but water just warmer than baby bottle warm, right out of the tap.

Another thing to mention, which I neglected int his post but was brought up in the two day version when I blogged it, is the use of GOOD yeast. If you have yeast sitting in your cupboard and you place a very recent date on when you opened it...go to the store and buy yourself a new package.

After you open your yeast, put it in a air-tight container and keep it in the fridge. It will last for months. I buy mine in the two pound packages and store it this way and I never have a problem with yeast. I take out what I need and place it in a little bowl or paper cup and let it warm up a little while I gather the rest of my ingredients.

By: colleen

colleen — Wed, 08 Oct 2008 13:12:53 +0000

Roanne the version in the video is Jim Lahey’s thoughts on improving Mark Bittman’s version (boy, that was a mouthful!)

We will be doing that version today

By: roanne

roanne — Wed, 08 Oct 2008 09:08:02 +0000

If you watch the video for making the fast version of the bread on the NY Times, you’ll see that the recipe has changed with, among other things, the addition of vinegar. This version doesn’t appear to be in print though.

By: colleen

colleen — Tue, 07 Oct 2008 21:03:25 +0000

Topiary Lady, I was typing as you posted your comment. Come on back tomorrow for the verdict on the whole wheat.

For a pan…when I did the two day bread my favorite pan crashed to the floor just as I was getting ready to put the bread in. I subbed a low clay baking dish and a domed lid from a wok pan and it came out fine. I’ve made it in plain old 5 quart stock pots too. a heavy cast iron frying pan should be fine as long as you can get a fairly tall lid on it. OR….

Maybe put a dome of double thickness foil over the pan? I bet it would work just fine. Let me know how you make out!

By: colleen

colleen — Tue, 07 Oct 2008 20:58:43 +0000

I was planning on making the whole wheat version today, but the flu seems to have doubled back and womped me again. We’ll try again tomorrow!

Kristine, this is so easy. It is an excellent confidence booster so give it a try. Let me know how it comes out ok?

By: The Topiary Lady

The Topiary Lady — Tue, 07 Oct 2008 20:48:52 +0000

This looks really good.

I only use whole grains and have whole wheat bread flour. I’m looking forward to seeing your results with the whole wheat.

Do you have a recommendation for another kind of pan? I don’t have one of those cool pots, only an iron frying pan.