No-Knead Bread, with serrated knife, banneton, salted butter
I recently
posted on twitter that I don't believe in no-knead bread, the phenomenon started by Jim Lahey—chef of the excellent pizza restaurant Co., and owner of
Sullivan St. Bakery in Manhattan, and author of
My Bread—when Mark Bittman wrote about
Lahey's no-knead technique in The New York Times. (Here's
Lahey's no-knead bread recipe.)
After tweeting, I almost immediately received an email from Nick Fox, a
New York Times Dining editor, perplexed. The next day Bittman DM'd me on Twitter asking why? Jeff Hertzberg, an author of the popular
Artisan Bread in Five Minutes a Day, RT'd my comment, adding "Say it ain't so!" Not long after that the
eminent author and Vogue columnist, Jeffrey Steingarten, in ...
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