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Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.
Duration : 0:5:29
[youtube 4LaODcYSRXU]
Dining with Bittman: Speedy No-Kneed Bread Revisited – NYT
June 28th, 2009 
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June 28th, 2009 admin Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.
Duration : 0:5:29
[youtube 4LaODcYSRXU]
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wow I hate seeing …
wow I hate seeing these ing things. You know what? I hope YOU die, while the rest of us don’t, because we don’t believe in stupid like this.
“..I am the liquor. …
“..I am the liquor.”
- Jim Lahey, not the breadmaster the trailer park supervisor in Trailer Park Boys
Sorry this is scary …
Sorry this is scary if u read this far u will die in 10 days if u dont send to any 15 videos in 2 hours good luck hope u dont die
when u r reading …
when u r reading this dont stop or something bad will happen! my name is summer i am 15 years old i have blonde hair ,many scars no nose or ears.. i am dead. if u dont copy this just like from the ring, copy n post this on 5 more sites.. or.. i will appear one dark quiet night when ur not expecting it by your bed with a knife and kill u. this is no joke something good will happen to u if you post this on 5 more pages
dont usally belive …
dont usally belive in chain moments but this one is pretty cool u dont need to read it , but this made me smile
there are20 angels in the world
10 are sleepping
9 are playing
1 is reading this
if you post this on 4 vids your love will surprise you but if you dont do it in 15 minutes you will lose your love
dont usally belive …
dont usally belive in chain moments but this one is pretty cool u dont need to read it , but this made me smile
there are20 angels in the world
10 are sleepping
9 are playing
1 is reading this
if you post this on 4 vids your love will surprise you but if you dont do it in 15 minutes you will lose your love
Eh, the Illuminati …
Eh, the Illuminati is run by reptilian kin known throughout history as Jinn, Naga, Angels/Demons, Dragons, Dracul, Al Gore, Warburgs, Windsors, Rothschilds etc. that rule the inner cult of Freemasonry and do foul sex&torture rituals. They’ll probably start WW3, force-vaccinate people this Fall, go to internet 2 & have a staged alien invasion(2010) to get a microchipped population/world government but will fail! Support FreemanTV, Alex Jones, Dr.Deagle, Stewart Swerdlow & Project Camelot!
I agree with a …
I agree with a previous poster–the point of the red wine vinegar is to make up for the lack of taste due to decreased fermentation. I’ve been making bread by this method since the original recipe came out. Now, however, I don’t use yeast–instead I use about a cupful of sourdough starter for each loaf. Fermentation is about 12 hours. Taste is wonderful.
I wouldn’t save time with this new recipe, since I always mix the dough the night before and bake the loaves first thing in the morning.
i tried this, and …
i tried this, and the first time it came out perfect, delicious crumb ….follow the measures exactly and remember salt
I followed Mark …
I followed Mark Bittman’s recipe and changed the yeast to 1 1/4 teaspoon, used very warm water, left everything else the same. I let it sit for 3 1/2 hrs. then scooped out, rolled in the flour into a ball and let rise for 45 minutes. I did NOT use the vinegar and it turned out better than the ones I let sit overnight! It was fantastic.
oops… i mean, …
oops… i mean, original..
Aww man.. I’m …
Aww man.. I’m trying this recipe the orginal way as we speak..
Actually, I had …
Actually, I had just bought the flour when I wrote that. It is apparently not hard winter wheat because it seems to have no gluten.
So I’m back to using white breat flour.
So you’re making it …
So you’re making it with whole grain? I tried that and it turned out too dense
I make the no-knead …
I make the no-knead bread (a variation) every 2 days for months… my family still oohs and aaahs…
There is no longer any excuse for not making your own bread.
Also, I buy my wheat at the local grain store for $6.50 for 60 pounds… and grind it myself.. my bread costs about twenty cents per loaf!
I’ve done their …
I’ve done their original no knead technique a few times and it has worked very well. Probably not quite as well as the theirs, but still very good. I think the time element is key, and a good oven helps as well. I’ve done a fair amount of bread making by hand and this one is definitely worth doing and knowing about.
Higher hydration …
Higher hydration brings large crumb,however bittman fails to understand that increased initial yeast population means increased food (maltose)consumption by the yeast ,but the real loss comes with flavor,because the dough can’t marinade in the acids produced as a result of fermentation,the red vinegar is to mimic long fermentation
tried it…utter …
tried it…utter disaster
It’s been a month!! …
It’s been a month!! How did it come out??
I’ve been making bread taking a whole day or so – this new recipe save valuable, hungry minutes