Sullivan St. no knead bread
i just made my first loaf of the no knead bread that mark bittman wrote about in the times. it looks utterly amazing, smells like heaven, and i can't wait to cut into it! who here has tried it, and what did you think?
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18 Comments:
I've made it a bunch and love it -- if I remember to plan for it, it's my go-to bread recipe. Try folding in some good olives and rosemary or raisins and fennel seeds!
Dominic
the zen kitchen
dvchurch at 12:28AM on 12/14/07
I've tried it loads of times. Really excellent! Happy eating.
Christina at 1:27AM on 12/14/07
there's an extensive roundup of bloggers and other cooks who tried it--and their feedback--at lindystoast,com:
http://www.lindystoast.com/2006/11/minimalists_sul.html
the recipe drew such a huge response when it came out. chowhound has several threads on it too.
renzata at 1:27AM on 12/14/07
oh, just to add, the follow-up (not really) that another writer put on the times just before this thanksgiving didn't seem to draw anywhere near the attention. not sure if the recipe was less impressive. my theory is that it added fuss--even if only a touch--to a recipe that was amazing for its sheer effortlessness.
renzata at 1:29AM on 12/14/07
renzata, i made that other recipe and i have to say that it's not very good compared to the loaf i turned out this evening. it tasted sort of flat and the crust was just ok, even though i used a pizza stone. the sullivan street loaf was beyond amazing -- a shattering crust, an interior full of holes, a complex taste from the long rise.
thanks for the link to the other bakers!
dominic, i'll try your suggestions. thanks.
cybercita at 1:44AM on 12/14/07
ive made it a bunch of times. my favorite add-in is fresh rosamary though i'm thinking of sprinkling some sunflower seeds on the top of my next loaf.
havent made the other one yet though i plan to.
ceforrester at 9:33AM on 12/14/07
oh, my favorite variation (the only one i do, really) is to substitute one cup of whole wheat flour for the white. it adds some depth and texture without going too far into the whole wheat style. i much prefer it to an all-white loaf (so does my french husband, if that endorsement is worth anything. he loves this bread generally, too.).
renzata at 11:44AM on 12/14/07
I asked Santa for an iron cast dutch oven so I can make the recipe... my friend Kathleen has made it and she says I'll love it. My mouth just waters by writing and thinking about it.
Santa, Please, I've been a good girl. Please bring me my Le Creuset!!!!!
MadelynRodriguez at 11:51AM on 12/14/07
I've made it quite a few times and have really enjoyed it. The latest issue of Cook's illustated magazine has a variation made with beer for inhanced taste. I have'nt tried it but sounds interesting.
Colorado Jim at 11:56AM on 12/14/07
I just got a new Emile Henry dutch oven and I am going to make the bread this weekend while we get hit with the icky icy wintery storm thingy. Cold weather/hot bread what could be nicer. The beer sounds interesting.
JerzeeTomato at 12:48PM on 12/14/07
I have also made it a bunch of times, but I always split it into two loaf pans instead of cooking it in the dutch oven. Every time I have made it for guests they are always astounded at the simplicity of it. Although maybe next time I'll give the dutch oven a try.
smorgen at 1:25PM on 12/14/07
I found the perfect Dutch Oven Pan at Target for about $ 50.00/
Much less expensive than the pricier lines of cookware. you have to change out the knob because it's not good at the high heat. A trip to the hardware and $ 2.31 later - perfect.
suegsf at 1:43PM on 12/14/07
It's not necessary to have the enameled cast iron pan. I've had success with the recipe in a regular stainless steel soup pot. Ordinarily I make it in a heavy German pot (SKK brand).
Dutch ovens are great and I wouldn't discourage anyone from buying one, but just want to note for the record that you don't need one for this recipe.
Also, if you're in the market, don't forget to check for the Target pot. They usually stock it near the baking items (not with the other pans).
renzata at 1:44PM on 12/14/07
if anyone here shops at macy's, i bought a martha stewart five and a half quart seasoned cast iron chili pot on sale for $19.99. that's what i baked it in, and it worked perfectly.
suegsf -- really, you can change out the knobs on those things? i have a rachael ray cast iron/enamel pot i got ridiculously cheap at bbb a few months ago but the handle won't go above 350. thanks for the tip!
renzata, will try the whole wheat flour. i'd like to try some rye, too.
cybercita at 11:23PM on 12/14/07
I've made it tons of times since the recipe was printed last year. My favorite variation is kalamata olives, rosemary, and parmesan cheese. I also do another version with TONS of cheese and garlic.
I actually split the dough in half after the first long rise, quickly knead in the add-ins (as suggested in the Cook's Illustrated recipe from this month), and let it rise again for 2 hours on top of parchment paper. Then I put the parchment paper and dough into a small (2 qt) pot and bake - and they come out perfectly.
This recipe really has revolutionized home bread baking!
Oh, and I tried the CI method with the beer and quick knead after the first rise...didn't do too much for me, so I'll stick with the original recipe!
charm city cupcake at 4:45PM on 12/15/07
The original recipe is amazingly delicious, but I love to add things. Raisins and brown sugar are great. Rosemary is awesome. For a richer crust, you can drizzle it with olive oil when the lid comes off (just be sure to keep it on the bread. If I fold in sun dried tomatoes, they have to be basted in oil for a week, or you get a weird chewy surprise, but they are the best additive yet.
I did the recipe here: http://red-icculus.com/?p=21
Red_Icculus at 9:12AM on 01/31/08
This bread is so easy and good. It is now a staple in my house. I always have some dough ready to go. I've let it sit for as much as 36 hours at room temp without any problem.
I've tried some variations--part whole wheat, beer for some of the liquid--and it's all good.
I've been working to perfect artisan bread for years and I can't believe that it's this easy.
I love it!!!!!
jackiereynolds at 10:33PM on 02/01/09
Oh, yeah--I don't bother with a cast iron skillet. I simply put it on a cookie sheet sprinkled with corn meal. This is how Chef John (foodwishes.com) does it and it works great.
jackiereynolds at 10:35PM on 02/01/09