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No-knead Bread Frenzy

November 18, 2006

Since this article “The Secret of Great Bread: Let Time Do the Work” came out on 11/08/2006 (New York Times), there have been a lot of discussions over blogs, forums, & groups.

So, why is that? And what’s the secret?

Here are the ideas for making a fantastic bread:

1. Use a very hydrated dough (about 72% in Baker’s percentage; the recipe said 3C flour & 1 5/8 C water)
2. Use only a small amount of yeast, 1/4 teaspoon
3. No kneading (just mix the ingredients together)
4. Rise at cool room temperature for 18 hours and fold a few times at the end
5. Proof for a few hours
6. Dump into a preheated Dutch oven (a wrought iron or similar cast iron pot with a cover) at 450F*, cover, and bake for 30 minutes, then uncover and let finish. You just dump the dough into the hot pot!
(* 500 or 515F in the video)

Here are some selections of discussions:

http://www.thefreshloaf.com/node/1437
(also this blog with the step-by-step pictures from the same site )
http://www.slashfood.com/2006/11/16/no-knead-bread-takes-over-the-world/
(where I heard that a Flick page is dedicated to this method.)
Google’s groups discussions (during 1108/06-12/31/06)

I have cached the aricle at Furl, saved photos at my Google Notebook and save a copy using ScrapBook extension. However, due to my limited kitchen condition, I cannot try this receipt, no matter how easy the article said (even a 4-yr, no 8-yr old can do it, and I am certainly older than that).

By the way, you can still see the video.

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