Sunday, December 03, 2006

Joining the (no-knead) club

After all the buzz in blogs I had to give it a go and all I can say is it was worth it. The recipe is from the NY Times and requires no kneading at all - you make a very wet dough and let it rise for 12-18 hours. You then bake it covered in a casserole dish - the steam producing a dense chewy loaf with a crunchy crust.

If you haven't jumped on the bandwagon yet I highly recommend you do - it is very simple to make and absolutely delicious. The only change I'll make next time is to add a little more salt.

Check out these blogs for the recipe and their beautiful photos -

The Wednesday Chef
Brownie Points

and of course the flickr group

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