A recent stay in the Blue Ridge Mountains of North Georgia
Hoppin’ John

No-Knead Bread


This article from https://www.nytimes.com/2021/05/03/dining/no-knead-bread-recipes.html?referringSource=articleShare

clearly and concisely explains how and why using a bread baking technique known as “No-Nead” works. I have employed this method baking bread at home since the Tartine Bread Book, by Chad Robertson, was published in 2010. I use this method for sourdough breads made with a natural “levain” starter. 

One thing about artisan bread baking, or bread baking in general is, you are always learning and making adjustments as needed with almost every batch. Dough rarely if ever, performs exactly the same from batch to batch. Flour, water, temperature, humidity all play a role in creating variations. The art is, to see these variations and to adapt to create a similar and consistent desired result. If you notice a different result, try and understand why. You will often be surprised or not, that you noticed something along the way prior to baking. This is the fun and magic of baking bread! 



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Thanks for sharing !!

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