Jim Lahey’s No-Knead Bread from the New York Times


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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10 Responses

  1. Deborah says:

    Sounds really interesting Caroline. Will have to try it. I wish someone would come up with a no-proof yeast bread! 😉 I don’t mind the kneading, in fact sometimes it’s the only exercise I get!

  2. barbara says:

    I wasn’t happy with my attempts. I’ve been thinking about trying it again. I like the addition of the rye flour.

  3. Caroline says:

    I know what you mean, Deborah. I enjoy kneading normally but my current kitchen(s) don’t have any suitable work surfaces so it’s just easier to do it this way!I’m not a plain white bread fan so that’s why I normally do a little meandering around with recipes like this. I’ve found it difficult to source strong wholemeal bread flour so haven’t been able to go the wholemeal direction but I do like the slightly sour flavour that the the rye flour gives to the bread.

  4. Adam Fields says:

    I got great results by doubling the Times recipe and using a 9-qt cast iron dutch oven.

  5. Caroline says:

    Do you stick to the same timings, Adam?

  6. hmmm i’ve been in a baking mood gotta try this.. hey, regarding your comment on Cacao Sampaka of Barcelona, my mum just got some cocoa powder as presents – both the regular dark ones and the super rich and thick ones you make with just milk. I’m sure she flew across the continents to Asia with a heavenly-scented suitcase as well, I’d have to ask her!

  7. Caroline says:

    What a great present to get! When my sister and I were wandering around Barcelona, our noses literally led us to that little shop…my credit card didn’t escape unscathed and now I just wish that I brought more back! Let me know how you get on with the No-Knead Bread. Think I might try Adam’s suggestion, next time, and double my loaf size.

  8. Adam Fields says:

    Yes, exact same timings, just twice as much of everything.

  9. Caroline says:

    Tried a double mixture, as you suggested, last weekend, Adam, but it nearly bested me! The mixture was fairly runny that time and it took off all over the counter – even my dough scraper could hardly keep up. Although I did lose some of it, what I managed to scrape together and bake was fabulous. Great to have a larger loaf for a change, though – it was still good toasted after four or five days.

  10. Anonymous says:

    I tried that bread and I must say that it didn’t seem to be so good and delicious as it is said to be. For me, it seemed like a normal piece of bread.

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