Say No to “No Knead” Bread
This stuff was all the rage around two years ago, when the recipe was first published in the New York Times . I thought about trying it then, but I never got around to it. Then I mostly forgot about it until yesterday, when I decided to give it a go.
I wasn’t really sure on the kind of yeast to use, so I got both Rapid Rise and regular active dry yeast. I made a batch of the dough with each, and to be honest, they look about the same across time (I wish I had two bowls of the same size, it would have been easier.
Active Dry, 12 hours:
Rapid Rise, 12 hours:
Active Dry, 18 hours:
Rapid Rise, 18 hours:
I was only able to bake one, and I was going to do the rapid rise batch, except it fell apart and stuck too much to the towel, so instead I bake the other one. The loaf that came out looks kind of nice:
The only thing is, it doesn’t taste very good. I mean, it doesn’t taste bad at all, but it is not good, and definitely I could have made tastier bread, with a little bit of kneading, in less than the 21 hours or so it took from start to finish. I don’t think I’ll be trying this out again.