Comments on: No-Knead Bread: A Convert’s Story

By: jon

jon — Fri, 01 Apr 2011 17:57:11 +0000

430 g of water is more like 1-3/4 cup + 2 tbsp not 1-1/2 + 2 tbsp?

is the metric amount or the US amount incorrect?

By: Tedd

Tedd — Fri, 11 Mar 2011 15:58:31 +0000

I dunno, it seems like you have taken a method that was designed for ease and artisan qualities and made it more difficult to try and achieve a better crust. The example pic looks to be dense and little crumb. I really like the simple motives of the Artisan Bread in 5 book, and often play around with the recipe, after all, that’s true artisan to me, use what you have.

By: Decor Girl

Decor Girl — Thu, 24 Feb 2011 21:40:44 +0000

You had me at no-knead bread technique from NYT. I clipped that out of the paper, though hadn’t tried it yet. This cold Cleveland weather has me in my winter baking mode and I honestly was going to try the recipe this weekend. Thanks for your insight, now I’m going to make your version.

By: Gayle

Gayle — Thu, 24 Feb 2011 18:46:13 +0000

I use a cast iron dutch oven I found in the woods next to my farm. The bottom is badly cracked, so I used it as decoration in a flower bed for a couple years. Then I read about baking bread in cast iron so I washed and oiled the pan, prayed that the high heat wouldn’t expand the crack so much the bottom fell out and plopped my ABi5 dough in. The result was so wonderful I haven’t looked back. The old dutch oven (with a Griswold lid borrowed from another cast iron skillet) now has a good season on it and it gives me such pleasure to see it in use in my kitchen, taking its place with my other cast iron.

By: Linda Langness

Linda Langness — Thu, 24 Feb 2011 17:22:33 +0000

I’ve been making this bread for several years. I think that the Cook’s Illustrated suggestions of beer and vinegar give the bread more flavor. Once, while daydreaming, I used 3 times the amount of beer so I left out the vinegar and it still tasted great. I’ve also used white wine and sometimes I use just beer or just vinegar. I tried red wine as well and although it tasted fine, the pink color of the bread was not so appetizing. My favorite part is that I can throw the dough on parchment paper to rise and to bake. Easy-peasy! But I agree with Bob and others that it’s just one way to make bread and I, like you, prefer to knead my bread because it’s one of the only times a slow down.

By: luis

luis — Thu, 24 Feb 2011 15:40:01 +0000

Too much work… and worse too much time. That’s the dealbreaker for me. If I leave it overnight to bake the next day is not so bad but bread making at home takes time and effort on top of everything else you may be preparing for the day. Still I am looking forward to reading your new book on breadmaking. At least you will have put all these wonderful techniques together in one place for me to enjoy whenever I can find the time to bake.

By: Mary Beth

Mary Beth — Thu, 24 Feb 2011 02:10:27 +0000

Ha ha- I omitted to say that I too have an elderly 5-quart Le Creuset dutch oven, and a couple of equally old 1 1/2 qt ones that I bake bread in. One of those is even cracked and stained, but still perfect for baking little loaves. I also have a nice old Griswold dutch oven. It just seemed that when the NKB craze hit, you HAD to have the freakin’ expensive Le Creuset to bake it in….
I got a *set* of Le Creuset at an outlet clearinghouse in the early 80′s, -10 different pots and pans with their lids- for $99. Since a few of them cracked from being dropped over the years, I couldn’t bear to pay to replace them at today’s prices.
That’s one good friend you have, to give you a dutch oven!

By: Ryan S

Ryan S — Wed, 23 Feb 2011 21:44:20 +0000

Well, kudos for your flexibility. I worry though, with your step down the slippery slope towards no knead bread…are these vending machines in France that dispense freshly baked bread far behind?!?!
http://www.boingboing.net/2011/02/23/coin-op-bread-making.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+boingboing/iBag+%28Boing+Boing%29

By: chris k

chris k — Wed, 23 Feb 2011 01:40:54 +0000

Michael, I’m glad your opinion of no-knead bread has changed. Considering how much effort you put into urging people to cook at home, I was surprised you didn’t initially recognize its potential.

Testimonial: I was intimidated by baking bread at home until I discovered Lahey’s no-knead recipe. It gave me the confidence and inspiration to learn other methods of bread baking. At the very least, if you think of it as a “gateway recipe” for teaching people how to make their own bread, how can that be a bad thing?

It’s a great backup recipe for when my KitchenAid mixer breaks down. You can wax poetic about the joys of kneading bread by hand all you want. I understand that. But sometimes I just want bread, not a transcendental experience. Or forearms like Popeye.

No-knead bread is also great for tailgate parties or car camping. Dutch oven? Done!

By: chris k

chris k — Wed, 23 Feb 2011 01:09:24 +0000

Chef John over at FoodWishes has a great no-knead pizza dough. I make it all the time. Here’s a link to his video recipe:

http://foodwishes.blogspot.com/2010/09/no-knead-pizza-dough-remix.html

By: Bonnie Deahl

Bonnie Deahl — Tue, 22 Feb 2011 23:26:52 +0000

I had not baked bread with any regularity until about 8 months ago with both ABin5 and HBin5 books by Jeff & Zoe. The breads all come out better with aged dough as other readers have commented. It is easy to have dough in the fridge and just bake it when you want some. I am certainly a fan of this process and encourage others to give it a try.
There’s nothing like homebaked bread…everyday!
Now, when are you offering the banneton for sale in your store?!
bonnie

By: Amy K

Amy K — Tue, 22 Feb 2011 22:31:49 +0000

Ruhlman, I have seen you with Tony B alot!!!! After making bread the Buddhist Tassajara way, and then doing Artisan Bread, I realized I could lovingly do it but in less time…..

By: Paul

Paul — Tue, 22 Feb 2011 21:40:40 +0000

Hey Mary Beth … I have a couple of small cast iron Dutch ovens that are from (1) a friend and (2) a collectible store. Very inexpensive and very good for bread.

By: Julia

Julia — Tue, 22 Feb 2011 21:35:10 +0000

I LOVE your book and use it often !!!! Simply amazing bread !!!!

By: Julia

Julia — Tue, 22 Feb 2011 21:30:31 +0000

Try the book “Kneadlessy Simple ” by Nancy Baggett. The breads are easy and very delicious, but most need a very long rise time…like 10 + hours.

By: Julia

Julia — Tue, 22 Feb 2011 21:23:35 +0000

Try the recipe for Crusty white peasant style pot bread on page 31 from the book. “Kneadlessy Simple ” by Nancy Baggett. ONE of my many favorite no knead breads. The other would be the Red Wine and Cheese Bread from ” Healthy Breads in 5 min a Day”

By: Rhonda

Rhonda — Tue, 22 Feb 2011 21:22:29 +0000

Thank you, Ruhls.

There are times when you can knead and there are times when you can’t.

Enjoy all of them.

By: Blake @ salt, teak & fog

Blake @ salt, teak & fog — Tue, 22 Feb 2011 21:21:15 +0000

I did quite a bit of baking with the ABi5 book, but the flavor and texture just wasn’t there. I’m a full-on convert to keeping a starter and making delicious naturally-leavened (and not very sour at all), beautiful loaves. The techniques I use are from the Tartine Bread book, and it’s easy, intuitive and so very, very delicious. I bake about 3 loaves per week.

By: Harley Blank

Harley Blank — Tue, 22 Feb 2011 04:03:38 +0000

My friend who is from Belgium and grew up under the tutelage of her father, a Classic French Chef, gave me a Cloche for making bread. It is pottery and has been seasoned by her as one would do an iron skillet. It seems to accomplish the same effect as the Dutch oven. It has survived many years of excellent bread making.

By: Witloof

Witloof — Tue, 22 Feb 2011 02:53:41 +0000

I tried the no knead bread a few times and was so unimpressed. No flavor! I felt like the little boy in the emperor has no clothes. Everyone was raving about it and I just didn’t get it.