Because EVERYONE was doing it. I did it. The no-knead bread recipe from The New York Times. You can view it at their website after you create an account, or search for the recipe and you’ll see versions available without logging in, such as this one. It uses very little yeast, and although there is no kneading, it takes at least 12 hours for the magic to happen. I let the dough rise for 18 hours. That’s when it got really bubbly as seen above.
It got another two hours rise under plastic. Then into a pre-heated dutch oven, or cast iron, or Pyrex covered dish. Bake at 450 degrees covered for 30 minutes, uncover for an additional 15 minutes.
The bread magically looks like something from an artisan bakery.
Pros: Simple recipe, no-kneading, the house smells wonderful while it is baking
Cons: Long preparation, too chewy, flat flavor
Bottom line for my family. Meh. Although, it did inspire me to make bread that requires kneading. I have a dough hook and a KitchenAid. I can do this. Report coming later.
~Debbie