Lately I've been obsessed with the NYTimes food videos. I love the Tiny Kitchen/ Kitchen 4B series. Very engaging, useful, and relevant videos about food or recipes. I could watch them for hours.
Last week I stumbled upon the No Knead Bread recipe and video. One of my friends had mentioned it to me before, and I think I read something about it once. But the ideas of it seemed wrong. How would the glutens develop? Where would the flavor come from. After lots of wondering, I thought I'd try it out myself.
I used the NYTimes original recipe. Let it ferment for 18 hours.
Here's step 1, a very shaggy, wet, sticky mess. Took 30 seconds to make.
I was doubtful and had to listen to Chris's theories of my impending failure.
But, I was pleasantly surprised.
I think the NYTimes recipe has 1/8 a cup too much water, as my dough was a little runny and the end texture a little to soft to my liking, but its got a lovely crust that I've not been able to achieve in my oven before, and great looking and tasting crumb.
Last week I stumbled upon the No Knead Bread recipe and video. One of my friends had mentioned it to me before, and I think I read something about it once. But the ideas of it seemed wrong. How would the glutens develop? Where would the flavor come from. After lots of wondering, I thought I'd try it out myself.
I used the NYTimes original recipe. Let it ferment for 18 hours.
Here's step 1, a very shaggy, wet, sticky mess. Took 30 seconds to make.
I was doubtful and had to listen to Chris's theories of my impending failure.
But, I was pleasantly surprised.
I think the NYTimes recipe has 1/8 a cup too much water, as my dough was a little runny and the end texture a little to soft to my liking, but its got a lovely crust that I've not been able to achieve in my oven before, and great looking and tasting crumb.
Comments