I have made the most rockin' bread ever. And by far the easiest. Almost easier than using the breadmaker. This bread is better than any bread I can buy in the bakery, even here in Italy. It is simply that good.
This is going into my rotation of breads for the season. I am going to try a million variations: olives, rosemary, sage, onion, walnuts. Rye, wheat, spelt, oats. You name it. This bread has totally inspired me to try it. The only thing you really need for this bread is time. The dough has to sit 12-20 hours.
Jim Lahey, owner of Sullivan Street Bakery and Co Pizzaria in New York City, published the recipe on his bakery website. For my recipe, I used one cup of regular flour, one cup of whole wheat and one cup of durham wheat semolina.
Here's Jim and Mark Bittman making the bread together back in 2006. I love the part where Jim says that the goal is that everyone has access to this recipe. It confirms the good guy image I have of him, confirmed by my friends - who work for him, have worked with him and who he has supported during turbulent times.
Thanks Jim. There's a B&B on a hill in Italy that has gotten the message loud and clear.
8 comments:
I have been meaning to try this for ages! You've inspired me to get in the kitchen and just do it. A friend just told me about using another of his recipes for pizza that you bake in a sheet pan and said it was great too.
Janie, yes-- I have seen it also online - about the no-knead pizza dough. Enjoy! and let us know how you did!
this is wonderful, bought bread is getting worse and worse I am hardly motivated to eat supermarket bread anymore! I have been experimenting with the shorter version (4 hours profing) and it works great for pizza
http://video.nytimes.com/video/2008/10/07/dining/cooking/1194822343127/no-knead-bread-revisited.html
Hi Diana, thanks for reminding us to try this bread. And we did yesterday. It is truly a great bread and so easy. I like your idea of experimenting with different additions.
Made the bread. It looks like it came from the bakery and it is yellow! Thanks for posting the video. Claudia
YAY!!! Claudia, thanks for writing, it IS a great recipe and works well. It's the chamber that you make out of the iron pot or pyrex that causes the crust to come so nicely.
Gina, tell Gene I think of both of you all the time! and very fondly!
Letizia, I will give the four hour version a try for pizza, maybe tomorrow night, if I can remember!
Janie, go for it girl!
Thanks for posting the video and encouraging us to try it. I'm going to give it a go.
Thanks for posting this. A bread machine has been on my wish list for years. Looks like it might stay there for a few more. This has been bookmarked and I'll certainly try it soon.
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