My mother gave me this recipe back in 1970. Its one of those no-knead batter breads with super easy instructions for the novice bread-baker. The crumb is moist and dense like a sourdough and perfect for sandwiches but of-course its the best right out of the oven slathered with butter. It goes ...
The original recipe for this bread is from No-Knead Bread Blog. I've baked about 9 loaves now and have tweaked the recipe to yield a slightly crispy crust with a tender crumb that slices beautifully when cooled. Any bread hot from the oven and slathered with butter is a treat and this ...
Mark Bittman of the New York Times and Jim Lahey discuss how to shorten the fermentation time on the sponge for no-knead ciabatta bread. This is educational. The addition of 1/4 tsp red wine vinegar may shorten the proofing time from 12 hours to 4 hours. ...
From the New York Times Video Archive, No-Knead Bread. ...