Another recipe

Kalyn Denny — Mon, 13 Nov 2006 15:16:34 -0600

Here is another take on the recipe from someone who's not a fan of Mark Bittman but loves the bread.
Kalyn Denny
Kalyn's Kitchen

There are more bakers every time I check

Kalyn Denny — Mon, 13 Nov 2006 10:46:57 -0600

I'm fascinated by this at Lindy's blog. Every time I check there are more comments from people who are trying the bread.

Kalyn Denny
Kalyn's Kitchen

A Spontaneous Outburst of Baking Hits the Food Blogs

Kalyn Denny — Sun, 12 Nov 2006 16:21:20 -0600

[img_assist|fid=2285|thumb=1|alt=No-rise Bread]

Photo of the famous bread by Lindy of Toast

There are plenty of memes on the food blogs, so the fact that lots of bloggers are cooking the same thing isn't exactly news. What is news is that a spontaneous event is unfolding, starting with Mark Bittman's column in the New York Times food section this last Wednesday.

For those who don't know, Mark Bittman is a well-known cookbook author and writer of a weekly food column in the Times. He's known for his minimalist cooking style, which some adore and others malign in the food world. Detractors aside, Bittman has plenty of fans, and whatever he puts in his column gets plenty of attention.

This week Bittman shared a recipe he got from Jim Lahey of the Sullivan Street Bakery for a type of bread that needs no kneading (no pun intended) but produces outstanding results.

I first heard about it from Lindy of Toast, who described the bread like this:

The concept is a bread which is not kneaded at all, and develops it's texture, gluten and flavor via a ridiculously long rise. (12-18 hrs.- with the longer time preferred.)

Lindy tried the bread and posted about it, and the bread revolution was started. At last count there were 30 gushing comments, and seven people already having reported making the bread, since Saturday (!) when Lindy first posted about it.

(Psst. Want that bread recipe yourself? Better print a copy before it disappears into the archives. I thought about posting it here, but the Times would like to charge $1000 for the rights to republish it. I guess they haven't heard that recipes can't be copyrighted. No worries though, check out Little Bouffe, where Renz has posted her adaptation of the recipe.)

BlogHer - A Spontaneous Outburst of Baking Hits the Food Blogs - Comments

Another recipe

There are more bakers every time I check

A Spontaneous Outburst of Baking Hits the Food Blogs