No Knead bread

Water, Yeast, Flour, Salt, heat, & TimeMy first attempts at making yeast breads years ago were disappointing. The loaves would not rise properly and were leaden and doughy. I developed interests in other culinary pursuits and relied on local bakers to provide me with good loaves. (Bloomington is fortunate to have The Bake House as a terrific source of very good quality goodies.)

A recent article in Mother Earth News about a no knead bread recipe that appeared in the New York Times caught my attention and I decided to try it. I was awed by the ease of preparation and the good crust and taste. I have made 3 loaves already and have another two rising as I type this.

My research says that Cooks Illustrated tweaked the New York Times recipe. (See I Dine Around for an informative comparison.) I will experiment with theses recipe and post my results.

3/29 update- The picture shows two loaves I baked today. The one on the left is a whole wheat and flax seed version. The loaf on the right is white bread.