![]() Simply combine the ingredients and rely on time to ferment the dough to develop the flavor and texture. The gas produced during the fermentation process causes the bread to rise. No-knead breads rely on fermenting to help leaven the dough, so you’ll use less yeast in this recipe…just 1/4 teaspoon per loaf to get the fermentation started! The long fermentation of 12 to 18 hours develops a superior flavor and texture in the bread. The result is a delicious, rustic round bread with a fluffy and moist interior, surrounded by a dense and chewy crust. The best things about no knead breads is it is less work, only requires a very small amount of yeast, and then relies on fermenting time to develop the gluten strands that give the bread its texture. The recipe is simple, but the trick is to use a long fermentation to develop flavor and texture, and to bake in a preheated Dutch oven to mimic commercial bread ovens. It is popular for a reason… It’s simple and comes out great every time even for those who don’t bake bread regularly. ![]() ![]() Just about every food blogger has a version of this bread recipe on their website. In the article, Mark Bittman introduced us to Jim Lahey of Sullivan Street Bakery, and his clever way to produce a rustic artisan bread that works for the home baker. We rely on homemade bread often, and this no knead bread recipe has been a favorite since in was published in the NY Times back in 2006. ![]()
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