![]() ![]() Cover the bowl and let it sit on your counter overnight. The process is simple: Mix flour, water, salt and yeast in a bowl just until they all come together. The no-knead bread recipe accomplished both of those goals simultaneously. “This was the recipe that democratized bread-baking,” says Peter Reinhart, a chef-instructor at Johnson & Wales University and the author of “The Bread Baker’s Apprentice” (Ten Speed Press, 2001).Īs a recipe writer, I consider it a win if I can improve an existing technique, either by making it more simple and foolproof, or by tweaking it to produce markedly superior results. It was Jim Lahey and Mark Bittman’s no-knead bread, then recently published in The New York Times. He cut off a slice, revealing an open, airy hole structure with a moist, custard crumb. ![]() I remember the loud snaps and pops coming from the bread as it cooled, the glossy crust crackling. ![]() ![]() It was a loaf of bread that my fellow test cook David Pazmiño had just transferred to a cooling rack. It was November 2006, and I was a test cook at Cook’s Illustrated magazine in Brookline, Mass., when I walked over to see what my colleagues were gawking at. I remember where I was when the baking revolution began. ![]()
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