If the process described in today’s column about no-knead bread seems daunting — it does involve 14 to 20 hours rising time — check out Mark Bittman’s new, speedier take on the recipe. The method, which was posted on NYTimes.com last week, promises no-knead bread that can be baked in an afternoon.
Click here for the story, and here for the recipe.
I haven’t tried it yet, so if you do, leave a comment and let us know how it turned out!
For those who are visually orientated, you can watch Mark Bittman making bread at the video on-demand New York Times website at http://video.on.nytimes.com/.
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