No-knead bread redux
Congratulations, fellow food bloggers. Because of us, Mark Bittman has written a follow-up article about Jim Lahey’s no-knead bread.
In the last few weeks Jim Lahey’s recipe has been translated into German, baked in Togo, discussed on more than 200 blogs and written about in other newspapers. It has changed the lives (their words, not mine) of veteran and novice bakers.
Bittman goes into more detail about weight, proofing and baking time, pot size, yeast, and salt. He also reminded me that I should remove the handle of my Le Creuset Dutch oven, which can suffer damage above 400ºF. It’s worth a read if you’re as obsessed with this bread as the rest of us.