Comments anyone?

-- Jim Lahey and Rick Flaste: My Bread, The Revolutionary No-Work, No-Knead Method.
I think Lahey was the first to be videotaped with Bittman on this no knead stuff. I'm in B&N now and wondering if this is worthwhile. The books got back-cover endorsements from Bourdain, Bittman, Batali and Steingarten - is it possible he paid them ALL off to get their praise? Chime in and let me know if you've used this.

ps In the interest of full disclosure, this is an affiliate link. If you click and buy, I make big bucks kiddies. About 4% of the price. I use these all over the webercam and come end of the quarter, I'm rolling in nickels, about $3 and change each and every 3 months. Heh, heh, heh.


mac said...

I got it from the library. I don't think you need to buy it.

Dave said...

I think you're right. The basic formula I got was X g water, 1.25X g flour, salt and yeast, 18 h first rise, 2h 2nd rise and 30 min covered in the dutch oven, 15-20 uncovered, then mix up the grain bill. I sat there a while to see if there was anything different than I'd seen in the past.

Cooks Illustrated did their usual overcomplicated modification of the method, but I didn't see much in the way of anything really different. I've tried the kneadless boule a few times like this, but probably not enough to get comfortable with it. Maybe I'll try again.

Good to know it's in the library though. I'll probably take a look. The library saves me about 1,000 a year I think.

Anonymous said...

Get it from the library. Make the basic recipe a few times. Make notes on the variations. That's all I did.