It’s been a ridiculously long time since I’ve produced anything, and this January, it’s time to change that! I was overseas until recently, and learned of a new fad, “No-Knead Bread”. To be perfectly honest, I was skeptical. How can the dough get to be the right kind of doughy-ness without kneading? Hmm… But, my mother enjoys having bread and the no-kneading was very attractive to her. I decided to give it a go using this recipe published in the New York Times.
Be forewarned, the rise time is super long, ~18 hours for the first part. So don’t anticipate making this all in one day, because watching yeast do its thing for eighteen hours is pretty darn boring- I’d suggest a nice night of rest while the yeast is busying itself away. The recipe itself is very easy, very straightforward, and even provides descriptions of what the dough should look like at each step. But enough of that, let’s talk about how it tastes.
It’s a very chewy bread, and pretty bland. But I believe the taste could be improved by using wheat flour and adding dried fruits like raisins or cranberries. As for the chewiness, I think there was too much water in the recipe…? The issue is I know very little about bread doughs, so I’m not entirely sure what to do next. But, I guess all I need to do is try!