I know, I know my recipe crush on the Lahey-Bittman no-knead bread is glaringly obvious. Hell, I’ve even gone as far as making a stop-motion video homage to it. But, this obsession goes beyond an appreciation for the concept that great bread can be made with very little effort; it’s something that I actually do two or three times a week.
A detailed description of the method probably isn’t necessary since: a.) the original youtube video has been played about 1.75 million views, so I’m guessing it’s fairly widely known; and b.) I’ve gone into some detail in previous posts. Today’s post has a special focus so let’s say that a sufficient summary of the recipe is: mix dough, ferment overnight, allow a second countertop rise while the over heats with a Dutch oven inside, bake inside the closed Dutch oven for 30 minutes, and then remove the lid and bake for 15 to 20 minutes more. (more…)