Faster no-knead bread | Bleader

Faster no-knead bread

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No-knead bread, the phenomenon that swept food circles a couple years ago, is back in the pages of the New York Times. Since publishing the original recipe from Jim Lahey of Sullivan Street Bakery, which requires 14-20 hours of rising time, columnist Mark Bittman has been working on a faster version that incorporates more whole grain. Here's what he came up with

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