No Knead Bread: Want Bread

Well it has only taken me three years to get around to doing this. It looks like my time-line is pretty spot on. Realize, what should be done, wait three years, act! So I am in the extremely hands-off process of making the No-Knead Bread recipe from the New York Times article, adapted from Jim Lahey’s Sullivan Street Bakery. I used active dry yeast instead of instant yeast. The adaptation suggested using 1/3 teaspoon of dry yeast instead of 1/4 teaspoon of the instant. I now realize that I need a more extensive set of measuring spoons because I have no 1/3 teaspoon. Instead, I measured 1 teaspoon and then using my very scientific eyeballs, divided that into 3 equal piles. We’ll see if that works. I also realized part-way through taking these pictures that I needed to change the settings on my camera so that everything is not blue.

So it’s 3 cups regular flour (sub wheat flour if you wish)
1c. + 5/8 c. water
1 1/4 tsp. salt
1/4 tsp. instant yeast or 1/3 tsp. active dry. Mix and wait.

Whilst I wait, I put a note on it alerting my roommate that it has the potential to become bread so that he doesn’t think I have gone insane and just forgot my goo in the pantry for 18 hours.

I also took a picture of the endless endless rain. This is further proof that my project of learning lifes kills is not in vain since it is clearly arc-building time outside. So someone build an ark and invite me on because I will be really useful!

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  1. Inquiring minds want to know – how’d the bread come out?

  2. Bread was good! I put up picks. Lots of crackling when it comes out of the oven. Weird.

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