No knead bread

Page: cooking.nytimes.com/recipes/11376-no-knead-bread

| Course Type: Breads

(1 review)

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Recipe Review

This is the classic no-knead bread recipe; it contains only flour, water, salt, and yeast. Flavor development benefits from a long ferment.

I prepared this dish using white whole wheat flour (which is an oxymoron, in my opinion), and I hurried along the process to produce a loaf in a single day (a 6 hour and a 1 hour rise). This forgiving recipe allowed me to make something good enough to serve with dinner.

Prepared according to the recipe it would have been much better, though I've nicked the rating a notch because other recipes call for an addition of beer or vinegar, which noticeably enhance the flavor.

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