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+-- Thread: Another variation on No-Knead Bread (/showthread.php?tid=51205)
Another variation on No-Knead Bread - Mare749 - 03-01-2008
I got this email from Breadtopia.com today and thought it was interesting enough to share here. Cooks Illustrated came up with another variation on this bread and they are calling it Almost No-Knead Bread. To watch the short videos go here:
www.breadtopia.com/cooks-illustrated-almost-no-knead
Re: Another variation on No-Knead Bread - labradors - 03-01-2008
As long as you're talking about ALMOST-no-knead bread, and since it's so close to St. Patrick's Day, we should probably toss Irish Soda Bread into the discussion. YUM!
Re: Another variation on No-Knead Bread - cjs - 03-01-2008
Everybody's jumping on the bandwagon, eh?
Perfect timing, Maryann - I'm making a loaf in the next couple of days, so will do this one for a change. thanks for posting.
Re: Another variation on No-Knead Bread - Corinne - 03-01-2008
I just love the thick crust and rustic innards of the original, though.
I will plan a time to test the sourdough. I'm so bad about having fresh bread in the house. I ate 1/2 loaf at Longhorn yesterday afternoon and it wasn't 1/10th as good as the No-Knead.
Re: Another variation on No-Knead Bread - Mare749 - 03-01-2008
Isn't that just amazing, Corinne? I feel the same way now when I eat out. It's hard to beat homemade bread!
Re: Another variation on No-Knead Bread - cjs - 03-01-2008
good idea, labs!!
Re: Another variation on No-Knead Bread - cjs - 03-02-2008
Update = I have two batches of the bread talked about in the video going right now - will be ready ~9 or 10 a.m. I made the regular and the whole wheat. The dough REALLY smelled good last night when I mixed them up.
And they are looking good and bubbly this a.m.
Re: Another variation on No-Knead Bread - Mare749 - 03-02-2008
Thanks Jean, I'm going to start mine right now to bake tomorrow. Good idea to make both.
Re: Another variation on No-Knead Bread - cjs - 03-02-2008
Maryann, mine are both out of the oven. I used his (or C.I.'s) indgredients, but I used the original method for rising and baking. They both turned out great - the flavor is wonderful.
But, next time, I guess I won't do the preheating of the skillet and let the rise take place in it and do his temperatures. If you do it his way, let me know how you liked it. I just didn't read the instructions (such as they were) closely enough and I already had the dough rising in the same bowl...
Re: Another variation on No-Knead Bread - Mare749 - 03-02-2008
Oh, I'm doing the same thing, Jean. Used his ingredients, but the regular old method that I'm used to using. Guess I've gotten spoiled with not having to fool with it much.