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3 unusual facts about No-knead bread


No-knead bread

In 2007, authors Jeff Hertzberg and Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5 to 14 day period.

New York Times food columnist Mark Bittman described Lahey's method in his November 8, 2006 column The Minimalist.

No-knead bread was first described in the 1999 cookbook No Need to Knead, written by California baker Suzanne Dunaway and published by Hyperion Books.



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