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King Arthur Flour recipe for "No Knead" Bread

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Here's the link:

http://www.kingarthurflour.com/shop/r...

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  1. How original.

    Actually, I may try this to see how the changes from the Lahey/Sullivan Street Bakery recipe affect the results. It's good that the King Arthur people are trying to do new things with the no knead technique but they should at least tip their hat to the recipe that started the ball rolling.

    4 Replies
    1. re: inuksuk

      no-knead bread recipes have been around since long before bittman's piece with lahey. I just think that was the first time it got so much publicity. (however, the part about cooking it in an enamel cast iron was probably a rip off to lahey/bittman though)

      I first came across a lot of discussion on it about 5 years ago when I started jumping full throttle into sourdough breads. I first saw it on the google group sourdough board (link below) though I'm sure it's been discussed for decades in certain circles.

      http://groups.google.com/group/rec.fo...

      1. re: adamclyde

        Please reread my post. I never claimed Lahey invented no knead bread. I only stated that his version, as printed in Bittman's article in the NYTimes, "got the ball rolling" or, to put it even plainer, set off the current popularity of the technique. Now reread the King Arthur version of the recipe. Their's is clearly inspired by the Lahey version. All I said is that I would have liked them to mention that.

        1. re: adamclyde

          I have great results with a similar recipe.
          http://biology.clc.uc.edu/fankhauser/...

          1. re: adamclyde

            I don't think the cast iron was a rip off. King Arthur just mentioned the word crock and used it to refer to stoneware, ceramic, cast iron or glass. Their recipe called for the dough to do the last rise in the crock and at the end of the rise to be put in a preheated oven. This was no rip off.

            That is totally defeating using cast iron on the Lahey method. In the Bittman instructions you have to put the cast iron pot and lid into a cold oven and
            heat them at over 500 degrees till they are blazing hot -quite a long time.
            Then you dump the dough in and quickly cover. The cast iron steams and essentially becomes its own oven.

            There are many no knead predecessors to the NYT recipe. For instance
            Suzanne Dunaway's- No need to Knead. Published in 1999 and very pricey
            to find since its out of print.

            They Bittman/Lahey's uniqueness is in the baking technique.

            Actually, the King Arthur recipe is quite different and they admit to
            their recipe rising more and with a higher crown when kneaded by machine.