29:
54:
794:
1213:
300:. Bittman praised the bread for its "great crumb, lightness, incredible flavor enviable, crackling crust." Two years later, he noted the recipe's "immediate and wild popularity", and a 2009 cookbook described Bittman's column as "one of those recipes that literally change the culinary scene with discussions on hundreds of blogs in dozens of languages around the world."
223:
molecules with each other so as to produce a strong, elastic network, resulting in long, sticky strands. The automatic alignment is possible because of the wetness of the dough, which makes the molecules more mobile. Wet doughs, which use a water weight of about 75% that of the flour (hydration),
211:
The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two. It is then dropped in a pot that has been preheated in an oven at
131:, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1ÂĽ teaspoons) salt and 1 g (approximately ÂĽ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% hydration dough.
212:
450 °F (232 °C). The bread is baked in the covered pot for 30 minutes and, with the lid removed, for another 15 to 30 minutes until the crust is a deep brown, then removed from the pot and allowed to cool for an hour.
124:, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four hours, but eliminates the requirement to knead.
120:
The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape,
557:
93:
The method is ancient, but since the development of kneading, it has become popular multiple times and is often treated as a revolutionary new discovery.
586:
659:
471:
331:
28:
693:
286:
which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period.
249:(1905–2003) promoted wholemeal no-knead bread in her wartime book "Your Daily Bread" published in 1944 by Faber & Faber.
563:
433:
278:
Revivals of no-knead breads continue, and the earlier history is often overlooked. In 2007, Hertzberg and fellow author
987:
121:
1140:
962:
594:
1185:
1175:
1135:
1155:
523:
234:
1237:
1170:
1165:
402:
105:
793:
57:
1200:
1195:
1190:
1180:
1145:
321:
245:
No-knead bread became widely known to
British home-bakers when British nutritionist and food writer
1150:
957:
947:
904:
686:
651:
818:
496:
977:
914:
823:
783:
748:
655:
645:
553:
467:
327:
253:
1119:
1104:
1002:
808:
773:
733:
147:
53:
372:
1242:
1217:
1114:
972:
843:
127:
According to one version of the method described by New York baker Jim Lahey, in his book
279:
617:
491:
1109:
1012:
929:
768:
753:
710:
679:
622:
377:
288:
272:
261:
1231:
1048:
894:
884:
232:
No-knead bread is as old as flour and beer. Written references date as far back as
1160:
1078:
1058:
1043:
1033:
1017:
997:
919:
828:
368:
317:
293:
323:
Bittman Bread: Easy Whole-Grain, No-Knead, Naturally
Leavened Breads for Every Day
256:
published a recipe for "No-Knead Bread" in his 1972 song collection and cookbook,
647:
Mediterranean Clay Pot
Cooking: Traditional and Modern Recipes to Savor and Share
992:
909:
899:
778:
738:
718:
518:
463:
246:
239:
1038:
758:
437:
101:
889:
763:
743:
728:
406:
351:
224:
require more salt than conventional doughs, about 2% of the flour weight.
1073:
1068:
1007:
967:
216:
79:
1053:
924:
86:
strands that give the bread its texture. It is characterized by a low
1094:
952:
220:
83:
75:
1099:
863:
858:
838:
702:
97:
87:
72:
42:
1063:
879:
853:
848:
813:
142:
675:
833:
723:
271:, written by California baker Suzanne Dunaway, published by
78:
that uses a very long fermentation (rising) time instead of
618:"No-Knead Bread: Not Making Itself Yet, but a Lot Quicker"
671:
296:
described Lahey's method in his
November 8, 2006 column
267:
A no-knead bread was popularized in the 1999 cookbook
460:
1128:
1087:
1026:
938:
872:
801:
709:
38:
492:"The Secret of Great Bread: Let Time Do the Work"
264:notes a method before the late 1990s in Italy.
485:
483:
687:
108:, another traditional method known as baking
8:
363:
361:
19:
326:. Houghton Mifflin Harcourt. pp. 1–9.
694:
680:
672:
434:"Baking the perfect loaf of bread at home"
18:
16:Bread made from dough that is not kneaded
559:All-Day Singing and Dinner on the Ground
258:All-Day Singin' and Dinner on the Ground
135:
96:Some recipes improve the quality of the
309:
215:The method uses a long rise instead of
562:. Daywind Music Group. Archived from
436:. Sullivan St. Bakery. Archived from
284:Artisan Bread in Five Minutes a Day,
33:Bread baked using the no-knead method
7:
587:"No need to knead - Suzanne Dunaway"
527:(9th ed.). J. and J. Pemberton.
397:
395:
345:
343:
252:Gospel composer and song collector
542:(First ed.). Faber and Faber.
14:
490:Bittman, Mark (8 November 2006).
373:"Better Bread With Less Kneading"
1212:
1211:
792:
616:Bittman, Mark (3 October 2008).
413:(Podcast). American Public Media
350:Gamelin, Steve (11 April 2022).
52:
27:
538:Grant, Doris (1 January 1944).
90:content and a very wet dough.
1:
585:Harman, Nick (21 Nov 2012).
275:, and re-published in 2012
407:"Episode 553 Artisan Bread"
352:"History of No Knead Bread"
1259:
228:History and popularization
186:
175:
164:
153:
1209:
963:Chorleywood bread process
790:
138:
100:by baking the bread in a
48:
26:
146:
141:
58:Cookbook: No-knead bread
644:Wolfert, Paula (2009).
320:; Conan, Kerri (2021).
524:The Compleat Housewife
235:The Compleat Housewife
403:Kaspe, Lynne Rossetto
219:to align the dough's
371:(23 February 2010).
652:John Wiley and Sons
458:Lahey, Jim (2009).
23:
819:Calcium propanoate
597:on 24 October 2013
497:The New York Times
466:. pp. 50–56.
411:The Splendid Table
1225:
1224:
1141:Brand name breads
978:Maillard reaction
824:Dough conditioner
661:978-0-7645-7633-1
566:on 26 August 2016
473:978-0-393-06630-2
333:978-0-358-53933-9
254:Albert E. Brumley
207:
206:
66:
65:
1250:
1215:
1214:
1186:Sourdough breads
1176:Pakistani breads
1120:History of bread
1105:Baker percentage
1003:Sponge and dough
796:
696:
689:
682:
673:
666:
665:
641:
635:
634:
632:
630:
613:
607:
606:
604:
602:
593:. Archived from
582:
576:
575:
573:
571:
550:
544:
543:
540:Your Daily Bread
535:
529:
528:
515:
509:
508:
506:
504:
487:
478:
477:
455:
449:
448:
446:
445:
429:
423:
422:
420:
418:
405:(7 March 2014).
399:
390:
389:
387:
385:
365:
356:
355:
347:
338:
337:
314:
269:No Need to Knead
136:
56:
31:
24:
22:
1258:
1257:
1253:
1252:
1251:
1249:
1248:
1247:
1228:
1227:
1226:
1221:
1205:
1136:American breads
1124:
1115:Bread in Europe
1083:
1022:
940:
934:
930:Weighing scales
868:
844:Leavening agent
797:
788:
705:
700:
670:
669:
662:
654:. p. 266.
643:
642:
638:
628:
626:
615:
614:
610:
600:
598:
584:
583:
579:
569:
567:
554:Brumley, Albert
552:
551:
547:
537:
536:
532:
517:
516:
512:
502:
500:
489:
488:
481:
474:
457:
456:
452:
443:
441:
431:
430:
426:
416:
414:
401:
400:
393:
383:
381:
367:
366:
359:
349:
348:
341:
334:
316:
315:
311:
306:
292:food columnist
230:
118:
71:is a method of
62:
34:
20:
17:
12:
11:
5:
1256:
1254:
1246:
1245:
1240:
1230:
1229:
1223:
1222:
1210:
1207:
1206:
1204:
1203:
1198:
1193:
1188:
1183:
1178:
1173:
1168:
1163:
1158:
1156:British breads
1153:
1148:
1143:
1138:
1132:
1130:
1126:
1125:
1123:
1122:
1117:
1112:
1110:Bread and salt
1107:
1102:
1097:
1091:
1089:
1085:
1084:
1082:
1081:
1076:
1071:
1066:
1061:
1056:
1051:
1046:
1041:
1036:
1030:
1028:
1024:
1023:
1021:
1020:
1018:Vienna process
1015:
1013:Straight dough
1010:
1005:
1000:
995:
990:
985:
983:No-knead bread
980:
975:
970:
965:
960:
955:
950:
944:
942:
936:
935:
933:
932:
927:
922:
917:
912:
907:
902:
897:
892:
887:
882:
876:
874:
870:
869:
867:
866:
861:
856:
851:
846:
841:
836:
831:
826:
821:
816:
811:
805:
803:
799:
798:
791:
789:
787:
786:
781:
776:
771:
766:
761:
756:
754:Sandwich bread
751:
746:
741:
736:
731:
726:
721:
715:
713:
707:
706:
701:
699:
698:
691:
684:
676:
668:
667:
660:
636:
623:New York Times
608:
577:
545:
530:
510:
479:
472:
450:
424:
391:
378:New York Times
357:
339:
332:
308:
307:
305:
302:
298:The Minimalist
289:New York Times
273:Hyperion Books
262:Jeff Hertzberg
229:
226:
209:
208:
205:
204:
202:
199:
195:
194:
191:
188:
184:
183:
180:
177:
173:
172:
169:
166:
162:
161:
158:
155:
151:
150:
148:Baker's %
145:
140:
117:
114:
106:baker's cloche
69:No-knead bread
64:
63:
61:
60:
49:
46:
45:
40:
36:
35:
32:
21:No-knead bread
15:
13:
10:
9:
6:
4:
3:
2:
1255:
1244:
1241:
1239:
1236:
1235:
1233:
1220:
1219:
1208:
1202:
1199:
1197:
1194:
1192:
1189:
1187:
1184:
1182:
1179:
1177:
1174:
1172:
1171:Indian breads
1169:
1167:
1166:French breads
1164:
1162:
1159:
1157:
1154:
1152:
1149:
1147:
1144:
1142:
1139:
1137:
1134:
1133:
1131:
1129:List articles
1127:
1121:
1118:
1116:
1113:
1111:
1108:
1106:
1103:
1101:
1098:
1096:
1093:
1092:
1090:
1086:
1080:
1077:
1075:
1072:
1070:
1067:
1065:
1062:
1060:
1057:
1055:
1052:
1050:
1049:Bread pudding
1047:
1045:
1042:
1040:
1037:
1035:
1032:
1031:
1029:
1025:
1019:
1016:
1014:
1011:
1009:
1006:
1004:
1001:
999:
996:
994:
991:
989:
986:
984:
981:
979:
976:
974:
971:
969:
966:
964:
961:
959:
956:
954:
951:
949:
946:
945:
943:
939:Processes and
937:
931:
928:
926:
923:
921:
918:
916:
913:
911:
908:
906:
903:
901:
898:
896:
895:Dough scraper
893:
891:
888:
886:
885:Bread machine
883:
881:
878:
877:
875:
871:
865:
862:
860:
857:
855:
852:
850:
847:
845:
842:
840:
837:
835:
832:
830:
827:
825:
822:
820:
817:
815:
812:
810:
809:Baker's yeast
807:
806:
804:
800:
795:
785:
782:
780:
777:
775:
772:
770:
767:
765:
762:
760:
757:
755:
752:
750:
747:
745:
742:
740:
737:
735:
732:
730:
727:
725:
722:
720:
717:
716:
714:
712:
708:
704:
697:
692:
690:
685:
683:
678:
677:
674:
663:
657:
653:
649:
648:
640:
637:
625:
624:
619:
612:
609:
596:
592:
588:
581:
578:
565:
561:
560:
555:
549:
546:
541:
534:
531:
526:
525:
520:
514:
511:
499:
498:
493:
486:
484:
480:
475:
469:
465:
461:
454:
451:
440:on 2012-07-14
439:
435:
428:
425:
412:
408:
404:
398:
396:
392:
380:
379:
374:
370:
369:McGee, Harold
364:
362:
358:
353:
346:
344:
340:
335:
329:
325:
324:
319:
318:Bittman, Mark
313:
310:
303:
301:
299:
295:
291:
290:
285:
281:
276:
274:
270:
265:
263:
259:
255:
250:
248:
243:
241:
237:
236:
227:
225:
222:
218:
213:
203:
200:
198:Formula
197:
196:
192:
189:
185:
181:
178:
176:Instant yeast
174:
170:
167:
163:
159:
156:
152:
149:
144:
137:
134:
133:
132:
130:
125:
123:
115:
113:
111:
107:
103:
99:
94:
91:
89:
85:
81:
77:
74:
70:
59:
55:
51:
50:
47:
44:
41:
37:
30:
25:
1238:Yeast breads
1216:
1201:Toast dishes
1196:Swiss breads
1191:Sweet breads
1181:Quick breads
1146:Bread dishes
1059:French toast
1044:Bread pakora
1034:Bread crumbs
982:
646:
639:
627:. Retrieved
621:
611:
599:. Retrieved
595:the original
590:
580:
568:. Retrieved
564:the original
558:
548:
539:
533:
522:
519:Smith, Eliza
513:
501:. Retrieved
495:
459:
453:
442:. Retrieved
438:the original
432:Lahey, Jim.
427:
415:. Retrieved
410:
382:. Retrieved
376:
322:
312:
297:
294:Mark Bittman
287:
283:
280:Zoe François
277:
268:
266:
257:
251:
244:
233:
231:
214:
210:
128:
126:
119:
109:
95:
92:
82:to form the
68:
67:
1151:Bread rolls
1100:Breadmaking
998:Pre-slicing
993:Pre-ferment
915:Stand mixer
900:Farinograph
802:Ingredients
784:Whole wheat
779:White bread
749:Salt-rising
719:Brown bread
464:W.W. Norton
247:Doris Grant
240:Eliza Smith
139:Ingredients
1232:Categories
1074:Sandwiches
1039:Bread bowl
941:techniques
774:Unleavened
759:Soda bread
734:Multigrain
591:Foodepedia
444:2015-08-27
304:References
282:published
102:Dutch oven
973:Leavening
948:Autolysis
890:Bread pan
873:Equipment
764:Sourdough
744:Rye bread
729:Flatbread
260:. Author
110:en cloche
1218:Category
1069:Stuffing
1054:Croutons
1008:Steaming
988:Proofing
968:Kneading
769:Sprouted
556:(2013).
521:(1739).
242:(1739).
217:kneading
129:My Bread
80:kneading
925:Toaster
629:25 June
601:30 July
503:25 June
417:8 March
384:25 June
1243:Baking
1095:Bakery
953:Baking
920:Warmer
658:
570:21 Dec
470:
330:
221:gluten
182:0.25%
116:Method
84:gluten
76:baking
1088:Other
1079:Toast
1064:Rusks
864:Water
859:Sugar
839:Flour
739:Quick
711:Types
703:Bread
187:Water
160:100%
154:Flour
143:Grams
122:proof
98:crust
88:yeast
73:bread
43:Bread
1161:Buns
1027:Uses
958:Biga
910:Peel
905:Lame
880:Oven
854:Salt
849:Milk
829:Eggs
814:Barm
656:ISBN
631:2011
603:2013
572:2019
505:2011
468:ISBN
419:2014
386:2011
328:ISBN
193:75%
165:Salt
39:Type
834:Fat
724:Bun
238:by
201:709
190:300
171:2%
157:400
112:.
104:or
1234::
650:.
620:.
589:.
494:.
482:^
462:.
409:.
394:^
375:.
360:^
342:^
695:e
688:t
681:v
664:.
633:.
605:.
574:.
507:.
476:.
447:.
421:.
388:.
354:.
336:.
179:1
168:8
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
