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no knead bread

Kenneth McMurtrey <kdlam@megagate.com>
Fri, 10 Nov 2006 09:51:57 -0600
v106.n044.2
The New York Times (web edn.) has a recipe and description of "no 
knead" bread.  The recipe uses very little yeast, has high hydration, 
a long 18 hr. proof, and is baked in a Dutch oven, covered, for part 
of the time. You can find it under Dining and Wine section at 
www.nytimes.com.  The title of the article is:  The Secret of Great 
Bread: Let Time Do the Work 
<http://www.nytimes.com/2006/11/08/dining/08mini.html?ref=dining>