Home Cooking 6

Bread --- no knead v. nearly no-knead; covered v. not covered

lafarrell | Mar 6, 2012 02:50 PM

Hi everyone. I just recently discovered the Bittman/Sullivan St. Bakery no knead bread method and love it. I've never made good tasting bread at home, until now. And it's easy.

One problem: the shape. The dough spreads out in the dutch oven and the loaf that is produced is very flat. Still delicious, but not very nice looking and no good for sandwiches.

I came across this recipe at King Arthur, which shapes the bread into nice-looking baguettes. The dough is drier (which probably allows it to hold its shape better) and they don't cover the dough. It is similar to no-knead in that the bread rises for a very long time and there is very little kneading involved. But I'm wondering if the drier dough and the lack of a cover will produce a very different bread. If anyone has any experience with this or thoughts on this, I'd love to hear it. Many thanks.


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