No Knead Bread

Bread machines, those machines that essentially mix a batch of bread dough and then cook it, are still awfully popular. I confess that even when I had spare counter space, I wasn't a fan of bread machines, and now, when my kitchen is on the tiny side in terms of counters and cupboards both, I'm even less of a fan. Bread makers, for someone like me, take up too much space, for too little reward. I do understand why so many people love them, though, and I could very well change my mind. That said, I am, very much, a fan of fresh bread. While I'm surrounded by lovely artisan bakeries (the Northwest seems to be a mecca for artisan bakers), and I do like to purchase their breads, their prices are a little steep for regular sustenance.

So here's a secret (OK; not so much of a secret, but still . . .): you can make lovely bread with very little effort, or counter space, or money, or culinary skill, and no bread machine, at all. The secret is in modern science; specifically, in the modern sciences of reproducing sustainable, affordable, packaged yeast, and quality flour that requires very little help to rise. These breads are "no knead" breads; honestly, it's not really all that new in terms of historic baking practices, but no knead breads work particularly well with predictably good results using modern flour, yeast, and ovens. They started to get really well known among those who wouldn't bake bread without a machine, and those who were terrified at the very thought of baking bread, when the New York Times published a simple, practical how-to guide and recipe in an article in 2006. The recipe, and the basic principles behind this slow-rise long-fermenting period for the yeast, no kneading bread was from Jim Leahy—I note, however, that this mix-now-bake-later method is ancient in terms of tradition, but it's much easier and more reliable with modern yeast. It's still the long, slow, rising period that "makes" the bread, but it's less a matter of giving the yeast time now, than one of choice and the bread baker's art.

Almost immediately upon the recipe appearing in the New York Times, bakers, professional and amateur, began tinkering with the recipe, and the method. Most of the effort was in attempting to do two things:

• Reduce the lengthy rising time (14 to 20 hours, originally)
• Introduce more whole grains instead of the white flour in the original.

The initial NYT article on no-knead bread by Mark Bitman is here; the article featuring the recipe by Jim Leahy is here. There's a more extensive step-by-step illustrated version of no knead bread here, which might be easier for someone new to bread-baking. There's an extensive collage of articles and commentaries, and tutorials, all based on Mr. Leahy's recipe.

In terms of variations, there's a whole grain and seed variant of no knead bread. And here's a version using instant yeast and King Arthur Flour that's perfect for gifts, and as your regular "keep the dough in the refrigerator" recipe for daily regular hot-from-the-oven bread. A ball of no-knead bread and the recipe to make their own, is a super holiday gift for friends and co-workers. Keep in mind that there's no reason you can take a batch of dough, and, just before the second rise, add a few handfulls of northwest-grown hazelnuts, or locally cranberries or both, for a Northwest style holiday bread. Now if could just find a no-knead beer bread . . .