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No Kneading, but Some Fine-Tuning - New York TimesFirst Faved : Sep 11 2007 by derekFaved : 1 time with noteViewed : 8 timesFave It!

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  • derek - Sep 11 2007 | bread, food, recipes

    Follow-up on the NYT no knead bread recipe, including weight measurements. I've found that fresh yeast and quality bread flour (high protein) are the biggest factors in getting a successful loaf. When using coarse salt (sea salt, kosher salt), definitely bump it up a notch on the volume measurements.

    Quoted: Jim Lahey’s recipe for a European-style boule generated enough questions to warrant further discussion here.

    • milolutz - Sep 11 2007

      absolutely right about the yeast. If it's even close to expiration date, toss it out and buy fresher one.

    • derek - Sep 12 2007

      The pizza dough recipe I've been using lately requires three full tablespoons of yeast, so at this point I don't think my yeast will ever have a chance to expire.

    • milolutz - Sep 15 2007

      please to make me pizza.

      (we're having our kitchen renovated.) :(

    • derek - Sep 15 2007

      I wish I was renovating my kitchen ... I need some industrial stuff! I've tried quite a few pizza dough recipes, but my favorite "make and eat same night" recipe right now is this one:

      http://www.nytimes.com/2007/08/16/travel/escapes/17pizza.html?ex=1190001600&en=ddc7fbb28e6f88ff&ei=5070

      I use instant yeast so all the dry ingredients come together at the same time.

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