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No-Knead Bread, act two

(article, Kim Carlson)

For many of us, 2007 has been the year of baking bread, in part because just about a year ago we learned a new, easy way to do it. When Mark Bittman of the New York Times reported on Jim Lahey's No-Knead Bread recipe, latent bread-bakers around the country went nuts. While many of us were content with the simple pleasure of the standard recipe, gifted cooks began creating variations on the theme.

Now, the same newspaper reports on another easy bread recipe — maybe even easier than Bittman's. This one comes from Jeff Hertzberg, a physician in Minneapolis, who's just co-authored a new book, [%bookLink code=0312362919 "Artisan Bread in Five Minutes a Day"]. Hertzberg's secret? Water — both in the recipe itself (more than is standard) and in the broiler that goes into the oven along with the loaf. 

We like the sound of this recipe, which makes enough bread dough for multiple loaves. And if you try it, will you tell us how it goes, please?