Speedy No Knead Bread Revisited | Mark Bittman Recipe | The New York Times

I've been making bread for nearly 40 years when Jim Lahey showed me things that I never imagined two years ago hey Jim hey Maury Jim has a technique that he says any six-year-old can do which may mean that I can but right for you and I in turn shared them with Times readers and people who watch times videos and the thing became a cult we got hundreds between the two of us thousands of emails letters responses I have some new ideas about Jim's bread and I asked him to come over so I could share them with him and he could tell me what I'm doing wrong there he is Jim Leigh I jump hey Mike how are you good you're gonna show me your new method of making the newly bread I'm going to show you my new method of making sort of your bread okay faster okay your technique involved two key things three key things four key things it involved very little yeast a lot of water a lot of time 12 to 18 hours of fermentation and a cool cooking method of baking in a preheated cast iron or other not the fake oven the fake the fake steaming yeah so that was all great and everybody's loved it and the results I mean I'm sure you saw just amazing to see how many pictures of bread that people have taken and posted online it gives me a thrill every time I look at the images online but they look good yeah people do unbelievably good Jonathan well that well and they also they internalize this idea about about the process and it becomes nares right which is which is the objective we start with your you know we start with flour and salt that's okay this isn't faster than the other way how is this faster and but we're using four or five times as much east Alexis kind of populating the trying to give this a little bit of a head so you're gonna pop you're going to overpopulate your substrate but overpopulate is going to do us what damage well it's what farmer we do we're not doing any harm so far but but the things that can be consumed the naturally occurring sugar in the wheat as well as that seventy something percent starch does not yeah can be consumed a lot quicker as a result so this is three or four hours yeah it's beautiful the next step would be to let it rise again for a half hour or so and here's I'm going to show you what we've got and so what I see here in your bread is that these little wavy lines that are here indicate to me and the lap of actual crust indicates to me that the bread did not bake long enough it just baked you see have a little bit of crest here on the end right on the outside but there's no there's no fissure there's no crack I said but what's that that's just a an expansion mark I'll show you we could look it up a little slow and more agonizing detail alright so you see these bubbles here right these these openings these little pores we call this the crumb and I can tell by looking at the outside of the loaf and the inside of that it is not fermented enough if you wanted to get the dough ready in two hours say I would mix a portion of dough with more flour water and not add more yeast however the being said no that's me I mean here's the thing everything is a compromise right mm it's not bad but it's not it's not more not the more commitment bread that I know and love three years ago I would have been very happy to make this bread my recommendation for Mark Bittman and I'm going to put it to market I'm gonna give mark Teton in the new recipe for the no need bread even better want to hear it yeah really cool go back to the original quantity of these add to the the water a couple drops of red wine vinegar interesting maybe four drops maybe even as much as a quarter of a teaspoon and instead of using method one use extremely warm water very warm almost hot right and that's it all right so we're going to do this we're going to do your original recipe same amount of yeast quarter teaspoon or so of red wine vinegar hot water instead of cool water mm-hmm three or four hours of fermentation instead of 12 it it should work and will be very cool it will be cool hopefully it's the beginning of a long dialogue about our food you know yeah because at the end of the day it's just something we eat it's a staple of our of our daily existence you know this mine you know Lily's drawers okay well thanks again it's nice and sweet to have you likewise nice work laughter thanks for having I will follow this recipe for years absolutely make sure that everyone everyone has access to it so we'll do that what's the goal

Channel: The New York Times

Views: 491,745

Rating: 4.6902657 out of 5

Keywords: dough, recipe, no knead bread, Thanksgiving recipe, holiday bread recipe, homemade bread recipe, No Knead Bread Recipe, how to make no knead bread, no knead bread mark bittman ny times & jim lahey, bread recipes, jim lahey no knead bread, jim lahey no knead, making bread, how to make bread, The New York Times, NY Times, NYT, Times Video, nytimes.com, news, newspaper, feature, reporting, Sullivan Street Bakery, Mark Bittman, Jim Lahey, Bread, Thanksgiving

Id: 4LaODcYSRXU

Length: 5min 28sec (328 seconds)

Published: Mon Oct 13 2008