New York Times No Knead Bread

When I heard about the New York Times “No Knead Bread” recipe, I said to myself, “I wanna try that.” Now, three months after seeing the recipe, I finally had the excuse to make my very first ever loaf of bread.

Pic 1: The dough after bringing all the ingredients together. This was started around 6 pm Friday. I covered it and put it in the oven (which was turned off) to sit overnight.

I pulled the dough out of the oven when I woke up in the morning. It didn’t look like it had risen much in the 14 hours since starting. Our house is between 60* – 64* at night so that might have had something to do with it. I left it out on the kitchen table all the morning.

When I returned around 2 pm, it had risen, but again not by much. I folded the dough. Then Annie suggested heating a cup of water in the microwave for a couple of minutes, then putting the bowl of dough in there to rise. She was right (of course).

Pic 2: Here’s the dough at 4 pm right before going into the dutch oven.

Pic 3: Cooling on a wire rack.

Pic 4: After 1 hour of cooling, I cut into the loaf at 6 pm, exactly 24 hours after starting. *whew*! that was a lot of hard work!

Seriously though, I thought that the crust on this loaf was fantastically crunchy but the crumb itself was a bit chewier than I like. I suppose it has something to do with it not rising very much before the folding step.

Next time, (and there will be a next time) I wanna try adding different flavors (herbs, cheese, olives, etc.) to the bread.

Aloha, Nate

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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