615171 Sun Apr 26 16:41:55 -0700 2009 4 31 Home Cooking 0 4630610 I was a huge fan of the Lahey/Bitman original recipe and also posted about Cook's Illustrated's so-called improved version (which I didn't find worked all that well for me). Anyway, I recently heard about Nancy Baggett's version of no knead bread on NPR and just had my first slice from the loaf I baked today. All I can say is WOW!! What makes this great is that it is really effortless. You don't even have to do a partial knead on your chopping board; everything before you throw it in the oven is done in the original bowl. Here's a link to the recipe: http://www.npr.org/templates/story/story.php?storyId=102124561 Sun Apr 26 16:41:55 -0700 2009 10240 Bob Brooks 1 4631408 How does the bread compare to the Lahey bread and the Cook's Illustrated bread? Taste and texture? Sun Apr 26 22:28:10 -0700 2009 4630610 123744 karykat 1 4633146 I'm really interested in hearing how this worked out for you...compared to the the Lahey and the CI bread. I've baked the CI version at least 15 times since that recipe was published and loved every loaf (as did the friends I shared loaves with). I double the recipe and freeze one loaf so I always have one in the freezer. I'm going to end this now and mix up a double batch of Baggett's version to see how I like it. The thing I thought so good about the CI is that tang the beer and vinegar add to the yeasty flavor. I'll report on whether DH and I think this one is worth the effort. I'll go to any effort if the flavor is there! Mon Apr 27 12:58:35 -0700 2009 4630610 12094 amazinc 2 4633241 Actually, one of the nice things about Baggett's recipe is that it takes less effort. Virtually no cleanup other than the pot. For me, I didn't think the CI recipe was an improvement over the Lahey version, and I didn't care for the texture. This load has an amazing crust and a very even interior texture with a nice pattern of air pockets. The flavor is a perfect balance of yeast. Mon Apr 27 13:22:41 -0700 2009 4633146 10240 Bob Brooks 1 4633401 Have you tried the Jacques Pepin no-knead, one-pot bread? It's mixed, risen, and baked in a non-stick, lidded saucepan. So, even less effort than the Baggett method. http://chowhound.chow.com/topics/589286?tag=highlight-4344992;post-content-4344992#4344992 Mon Apr 27 14:03:17 -0700 2009 4630610 159317 greygarious