I knew that if I was going to have a food blog, this no-knead bread would show up soon. Have you heard of it? After the recipe appeared in Mark Bittman’s New York Times column in 2006, it quickly became a phenomenon with bakers and bloggers everywhere.
I didn’t pay much attention to the craze at the time, because I wasn’t too confident with baking bread, and I didn’t think I had anything to bake it in. When I got myself a pot and gave it a try in 2010, I wondered what had taken me so long. It turns out that you don’t have to be an experienced bread baker to make this recipe work. Not only will it work, it will bake into possibly the best bread you’ve ever had. It has a golden, crackly crust with a soft and slightly chewy interior. The inside is full of holes that are perfect for dipping in vinegar or sopping up pasta sauce. And it makes a fantastic grilled cheese sandwich.
The best thing I’ve learned about this bread is that it really can’t be messed up. Want bread for dinner but don’t have twelve hours to let it sit? Start it in the morning and let it sit eight hours. Don’t have bread flour? Use all-purpose flour. Want to add whole-grain goodness? Mix in some whole wheat pastry flour. The pretty ball of dough turned into a weird glob when it was moved into the pot? It will turn into a beautifully rustic loaf of bread.