{"id":4260,"date":"2013-05-11T09:14:12","date_gmt":"2013-05-11T14:14:12","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4260"},"modified":"2020-12-19T11:19:52","modified_gmt":"2020-12-19T17:19:52","slug":"no-knead-bread","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/05\/no-knead-bread\/","title":{"rendered":"Bread Gone to Pot"},"content":{"rendered":"

If New York Times<\/em> food columnist Mark Bittman ran his “Minimalist” piece “The Secret of Great Bread<\/a>: Let Time Do the Work” in November 2006, then this has been my go-to method week-in week-out for 6 1\/2 years.<\/p>\n

\"The<\/a>
The crumb texture of my pumpernickel no-knead loaf. I use the term to indicate a dark rye.<\/figcaption><\/figure>\n

I began baking bread in about 1989 so I’ve tried lots of recipes. Bittman “discovered” Jim Lahey of NYC’s Sullivan Street Bakery, ended up writing three or four columns about his process and shot a couple of videos with him demonstrating<\/a> it.<\/p>\n

What do I like about Lahey’s? It’s easy, and the bread rivals any bakery’s, with no unusual equipment. It has two secrets: The flavor comes from using a minimal amount of yeast and letting it grow naturally, a full day. The appearance comes from using a big pot, preheated, to hold the steam that occurs initially. A four-quart Dutch oven is fine. It needs a heavy lid and no plastic parts because it goes into a very hot oven.<\/p>\n

Bittman’s columns went viral; the Internet has spawned fan pages and variations. The following base and variations work for me. The pizza crust is incredible, and the rye and pumpernickel are earthy.<\/p>\n

Volume or weight? Two years ago I found a cheap digital kitchen scale, $10, just replaced the battery. If you’re willing to go up to $20, they’re easy to locate. Baking requires some accuracy, and an electronic scale the size of a salad plate is the most brainless way. Its uses are endless; I weigh out canned pet food while half-asleep. The scale’s magic comes from working its\u00a0tare or zero button<\/a>.<\/p>\n

Lahey wrote his own cookbook<\/a>, crediting Bittman. It is a beautiful volume. Here are the original recipes: Lahey’s from the Times<\/em><\/a> and Bittman’s from his website<\/a>.<\/p>\n

Ben’s No-Knead Bread<\/h2>\n