I resisted it for over a year. Despite the tidal wave of praise being heaped on it, I told myself I wasn’t going to go with the masses. I was going to ignore it. Everyone was talking about it. Friends loved it. Everywhere I turn I was confronted with it. Cookbooks are now coming out with their own versions of it.
“I make my own bread,” I told myself firmly. My bread is a three-day journey involving 30-year-old sourdough starter (NO YEAST, she says, looking down her nose at you), local fresh-ground flour, expensive rising forms, spray bottles, razor blades, linen, and luck. My bread is amazing.
I almost never make it.
But the alchemy of flour, yeast, salt and time resulting in really good bread coming out of the oven is one of the few miracles an atheist like me is privy to, and I couldn’t resist it forever.
I’m not a gigantic fan of The Bittman, but I have to give props where props are due – I’ve been making the No-Knead Bread every other day for 2 weeks in a tiny vacation cottage kitchen with inadequate bread-making supplies* and it has come out shockingly fantastic every time.
I must therefore, a little bit grudgingly, add my voice to the hugely gigantic chorus, no tidal wave, no really more like a tsunami, of blogs, forums, articles, and even baking guru Rose Levy Beranbaum extolling the virtues of the NKB. There is even a pot made just for it (any old ovensafe pot works, I like a 3-4 quart one personally)!
Of course, I have modified the recipe a slight bit making it, dare I say it, even easier. I don’t even bother transferring it from its rising bowl to the counter top for the second rise. I just hold it with one hand (not an easy feat with a dough this wet) while I toss some flour in the bowl used for rising, then let it slump back in for the second rise.
While I’m in the (soy-based) crow-eating mood and am praising dudes I have formerly hated on, I should state that Peter Berley has an excellent chapter on sourdough bread in his book (I’m not going to link to it, it’s the only really good thing in the book), where he recommends baking bread in a cast iron pot. Mark Bittman/Jim Lahey aren’t the inventors of this method, alhtough they do deserve credit for perfecting it.
For copious pictures of the NKB, check out the zillions of blogs referenced above, or OMG, the Flickr group devoted to it. The original NYT recipe also has an accompanying video.
My version of the infamous NKB follows, as a little birthday gift to my mom – a relatively novice bread baker who I hope will be tickled with this recipe.
It’s amazing that so many words seem to be necessary to describe literally five minutes of work, but here we go:






















that’s what she said