February 29, 2008
Cook's Illustrated Almost No Knead Bread
After way too long a lapse, today I’ve added a video of a recipe called “Almost No Knead Bread” developed by the talented chefs at CooksIllustrated.com.
This recipe is unique in both its formulation and wonderful flavor. And like the New York Times version, it’s simple and easy. It’s one of Denyce’s favorite breads and judging from feedback and inquiries from others, it looks like it has found its way into the hearts and mouths of many.
This recipe also converts well to a sandwich loaf. So in addition to the two part video on their white and whole wheat recipes, you’ll find a third video covering this sometimes useful variation.
I’m excited about more videos in the works and always welcome suggestions for new content or site improvements from you.
Visit: www.breadtopia.com/cooks-illustrated-almost-no-knead
The photo below shows a masterpiece rendition of this recipe by Mike McGibbon.
Filed under Blog, General, More Baking Videos by breadtopia
Comments on Cook's Illustrated Almost No Knead Bread »
Wendy Greene @ 12:23 pm
I've made this a few times, but the first few times I used active dry yeast instead of instant. I proofed the active dry yeast in 1/4 cup of water and just reduced the amount of water I added later by that amount. Anyhow, I found that it made a much larger loaf, and I think the bread was lighter in flavor than bread I made with instant yeast.
Any one else have this experience? And any ideas about why this is so?
I'm really new to bread baking, so please excuse me if the answers are really obvious! and by the way, great site! I thought I was the only person out there who was obsessed with bread baking, so it is really nice to know I have company.
Wendy
breadtopia @ 8:18 am
Hi Wendy,
I got a good laugh out of your "obsessed" comment. You're definitely not alone!
That's interesting about getting a larger, lighter flavored loaf the way you did. I could only take a guess at the reason since I'm not at all experienced with different types of yeast. Perhaps someone else knows why.
Erina @ 10:27 am
Hi…
Great videos. Thank you for posting them.
I don't know if you ever experimented with this, but I have sourdough starter, so I was wondering if I can use it to make a no-knead bread? Since the flavor already developed in the levain, should I still use beer and vinegar?
Thanks!
breadtopia @ 11:01 am
Hi Erina,
Yes. You'll find a few no knead recipes adapted for sourdough here http://www.breadtopia.com/no-knead-recipe-variations
My personal feeling is that beer and vinegar are great by themselves and aren't necessary if using sourdough starter.