A Phenomenon Reexamined
Towards the end of 2006, the New York Times ran an article that fired thousands of ovens: no-knead bread. While we didn’t really cover it here at Just Baking, a quick search shows plenty of people did. I’ve included an instructional video on how to make no-knead bread and will give some links to blogs that experimented with good results at the end of this post.
The reason for mentioning an article from almost 4 months ago isn’t that I just found out about it. No, it was a recent article that reminded me about the technique used to make this bread. The hallmarks of no-knead bread are long fermentation times and high baking temperatures, the very same techniques the University of Maryland researchers found increased the levels of antioxidants in the pizza doughs they tested. Perhaps this is another reason to try no-knead breads?
No-knead bread links for getting started:
Farmgirl Fare
Becks & Posh
Real Baking with Rose Levy Beranbaum
