The No-Knead Obsession
Did you catch the New York Times No-Knead Bread Recipe? I'm obsessed with it. And I've convened a posse of experimenters to try variations. I've made it now with whole wheat, with nuts and brown sugar, with Semolina flour, with boiled rice....what next? Charles' sister, Stephanie, made it in a clay pot and she said the results induced 'glee'. My friend Karen's been baking it with herbs...it's only a matter of time before she throws some matcha into the mix.
My well-baked (and I mean that in a culinary-expertise way) pal Gom pointed out that it's not much different from a regular sponge method recipe. Ok, fine, true, but I'd never before seen a sponge method so audatious as to say "Kneading? Forget it. No point. Just skip that."
Call me lazy, but the liberation from the kneading is delightful...and somehow makes me feel like experiments with this recipe can be charted in a much more scientific and less random way than other bread recipes. I'd always wondered with failed loafs in the past: did I just not knead it enough? Or did I beat it up too much. Was it me? Is it my fault?
So far, I've made 8 loaves in about 3 weeks and experienced 100% success. (Ok, sure the semolina loaf was a little tough crusted...but it would have made an incredible italien bread soup.)
Try it. And send me news of your results and discoveries.