Seattlest: Kneadless Bread

JasonTrue

Sat, 25 Nov 2006 21:39:29 -0800

I remember about 7 years ago a book "No Need To Knead" came out, which featured a bunch of recipes in this vein. I tried out one of the recipes featured in a newspaper article at that time, and was pleasantly surprised. I tend to forget about this option, but occasionally I "retard" dough so that I'll have something suitable for later use, which is a key element in getting flavor out of breads and an essential feature of most of that book's recipes, as I recall. I'm surprised that it's being called a "new" technique again, but all things are relative.

Matt

Wed, 22 Nov 2006 12:11:48 -0800

Recipe here.

Ronald Holden

Wed, 22 Nov 2006 10:51:07 -0800

I made this bread last week. While the bread was rising, I went to find a cast-iron pot. Yeast was two years past its due-date, but still came out wonderfully dense and chewy, crisp on the outside, absolutely delicious. Making another one this morning; it will be ready for Thanksgiving dinner.

Jake of 8bitjoystick.com

Wed, 22 Nov 2006 09:52:48 -0800

My girlfriend has Celiac illness. That means that eating any gluten will send her to the hospital with extreme uncontrollable vomiting and pain. She can’t have any wheat flour and we have to basically bake just about anything from scratch or a GF baking mix. So I ended up learning how to bake a decent loaf of bread from potato flour and rice flour.