No way!? Way.

Mariko said she was the last one to try this no knead bread, but she wasn't. I tried it this week, and oh lord. Like Mariko, I also used the recipe found in The Oregonian published recently. I had been reading about this over at not martha as well, and finally tried it.

While making it, I thought "cool, but no biggy" mostly because I don't like have cooking projects go so long unfinished (over 24 hours) but then I ate the bread. Not just good, but crazy good. I am a real bread snob and unless I shlep over to the Pearl Bakery in NW or Ken's, fancy bread is not in our regular diet because it's not convient to get. But this bread. . . so good that I am freaking out. The long rise with such little yeast gives it almost a sourdough taste and it's just amazing. Please try it. And have lots of butter on hand. Oh it's good plain, but so good with butter and jam.

Some info: I used Red Star yeast and Gold Medal organic unbleached flour.

Comments

[Patricia]

That looks wonderful! I'll definitely have to give it a try!

[melissa f.]

i was thinking about this recipe and realized that this is along the same lines as most really good pizza dough in this town... no kneading, but overnight fermenting or rising in the cooler... same bite, i think. man that looks good.

[Miss Sassy]

I love this bread, too. Yours looks gorgeous! I'm making my 4th loaf now. That's how easy it is - I can type and make bread at the same time.

I have some pictures here, too:

http://sassypriscilla.typepad.com/sassy_priscillas_craft/baking/index.html

[Angie]

I just tried this bread too. SOOO yummy! Your pot you cooked it in is beautiful. Where did you get it?

[Alison]

While we haven't been using this recipe, I've been making bread and dough products all week (because I have ALL that time...) and there is absolutely nothing nicer than bread made by your own hands, on your own overn, and eaten within 15 minutes of cooking.

And definately you have to eat it with a good salted french style butter and homemade jam.
And not give any to children :)

[jennicakes]

What a cool idea! Thanks for the recipe. I can't wait to try it!

[sally]

You + Mariko are making these recipe sound irresistable. Must try this week.

If you lived closer I would be your bread delivery person. I love Ken's + Pearl Bakery bread. Yum.

[Happy Zombie]

I made this bread not too long ago, and just love it. I loved making it, loved smelling, loved eating it! I too am a bread snob and prefer a real crusty "tramp" bread (buying it, not baking it - I'm clueless). And when it was doing it's blobby thing in an olive oil coated bowl... the smell was heavenly!

I noticed The O's recipe made no mention of the olive oil. I must have a third or fourth generation version of this recipe. Anyhoo... I coated my bowl with good olive oil for the rising process!

Your photos are great and a big help to me for when I try this again. Thank you!

[Heidi]

I have tried it and it is freaking incredible. The crust is unbelievable. I was describing the process to my mom, who made homemade bread every week when I was a kid, and she said essentially the recipe starts the process of making a sourdough starter, which I thought was interesting.

[Mariko]

Would I steer ya wrong, chicken? And what a fancy little graphic presentation you whipped up!

[clarice]

Isn't this the best. I make it all the time. Try replacing a 1/4 cup for rye. rye ferments fast and adds a bit of tang. Clarice

[Kim]

Yes...I will be trying this! Yummo (as RR would say...). Nothing better than good bread (and nothing worse than yucky bread).

[Sandy]

Oh, my! I'm going to have to try this! YUM!

[Sandy]

Oh, and BTW, come over and vist me. You might win! Sshhh ... one of the items I'm baking for the package is my specialty *pear* bread! :)

[Kristin]

I made this a while ago and did a blog post about it too. Very yummy! I baked mine on a baking stone and it came out great.

[Sue]

thanks for the tips. i heard about/saw this recipe a few months ago and have not tried it yet. it's the baking dish that i don't have. must find the right one....hello thrift gods.....?

[Vanessa]

I think I will make this today! I am feeling quite bakey, and warm bread and butter and jam...Well, it might not get baked until tomorrow....reading the recipe...But, boy, does it look absoloutely wonderful!! Vanessa

[Amy Jo]

I really need try to this recipe!

[sarah gilbert]

thanks for the photo essay! I've felt inspired to make this bread from all sorts of people recently, and now I'm even more excited to try it (I think I need a new pot) and thanks for the olive oil tip, Happy Zombie -- I was wondering about that when I read the recipe.

[Simmy]

I'm having a bread obsession at the moment so I must try this recipe. I've done doughnuts, crumpets and will be trying hot cross buns next. I've been making bread in a casserole and it's so nice with a not too hard crust. Thanks for the photo montage and link.

[molly]

count me in. i'm trying it!

[tamara]

This bread looks scrumptious!

[momo]

the bread looks wonderful!! yum!!

[Gina]

I must be the last last person to even know about the no-knead bread. I will have to give it a try since you said please.

[Alisa]

Wow, so funny. I made this yesterday for the first time (and I'm making a double batch right now. The first was gone way too fast.) It IS so good, I feel like I need to tell everyone. SO GOOD.

[starla]

Made the dough last nite and sat it on my refridge (per suggestion above). Can't wait to see how it turns out!

I showed the photos to Df and he's like MAKE IT! I said I didn't have a dutch oven (which I've wanted anyway) and he said BUY IT! lol... So, it might just have to go in a rectangle ceramic loaf pan tonite.

I will post how it turns out - it does already smell like sourdough!?!?

[Veronica TM]

thanks for the tip! i will have to try it now.

[meg]

Well that's it -- I'm going to have to break down and try it. As if I require *that* much arm-twisting when it comes to baking (and eating) bread....

[Tatjana]

I'm a swiss person (we like real bread) stranded in SC (no real bread available)and I've been making my own bread since we moved here. Lately I'have been mixing this dough up every other day (I can even keep my tired toddler in the sling - I'm excited ! I like to use half white and half whole wheat, and for convenience reasons I bake two smaller loaves in lidded Pyrex bowls. My life hasn't been the same.... :)
thanks for your blog, I visit you all the time.

[Rhonda]

Literally, my stomach growled and gurggled (gurgled?) when I saw your bread. And I am pretty sure I drooled a little. Oh my. I am such a bread lover [never could buy into the Atkins diet...bread is a staple!], and I cannot wait to try this recipe. Thank you SO much for sharing it.

[kristin]

oh-my-gosh this is SO PRETTY! i cant wait to try it! :) thank you!

[Lucy]

I love this bread. I have been making it too for a couple of weeks now. I love how with so little effort on your part you are able to make a bread that is so wonderful. It is a very humble yet wonderful loaf. I found most of my information at http://www.realbakingwithrose.com/recipes/bread/
She has wonderful tutorials and so much more. I am dieing to try some of her cakes now.

[starla]

Meg: I have the rectangle and circular pyrex bowls w/navy blue lids. I just saw that you baked yours in pyrex glass containers and I'm wondering if I can do that with mine? I looked on their site for help (or a phone number) but to no avail. I saw that they have actual bakeware by Pyrex so maybe mine are just storage containers... Wish I could find out! It'd be a nice shape for half loaves like you did!

[starlagirl]

Results:
Bought a 5qt cast iron Calphalon pot. The rises looked good... def stickier than other breads.
Dashed garlic & italian spices & sea salt due to reports of lack of taste in the recipe.
Cooked 30 w/lid on and 10 min w/out. Loaf was browned nicely on top and bottom.
Looks like a foccacia cuz of the width of my 5qt. ...Very wide. Sank in the middle - not the best presentation.
Taste testers said they liked it. I thought it was good too - almost a sour dough flavor.
I just made another dough and added 1/2 more tsp of yeast. I want to see if I can improve the lift.

[Danielle]

It's even better toasted, I think.
You may have already dscovered this, that is if there were any leftovers. It's hard to keep good bread around

[starlagirl]

yep, we toasted it too.. then put on a lil butter. It helped because it was too dense and moist for my taste. I think this 2nd loaf will come out lighter w/the extra yeast and less water.

[Rosa]

I just made it, but haven't tasted. It was super easy. I like the minimal fuss that is otherwise required with baking bread and I think this will be a great base for flavored breads. thanks for the suggestion and link.

[Cheryl]

Not sure where this recipe originated but I discovered the no-knead bread a few years ago from Suzanne Dunaway's book:

No Need to Knead: Handmade Italian Breads in 90 Minutes

I admit I had a favorite that sounded much like this recipe but if you want to try a few other kinds, it is a great book.

[nori]

I don't usually make bread, but I was inspired by the no-knead recipe in the Oregonian, too. It's on its last rise now, but I'm concerned about it. Did you guys follow the recipe exactly? The dough tastes really salty to me (2.5 tsps sure seems like a lot per 3 cups of flour)...