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Mar 12, 2011 03:57 PM

the no knead bittman thing!!!

It works like a charm.

Slow fermentation, hot oven, steam for crustiness.

How I just have to build a miniature brick oven to make this bread all the time!!!! My oven does not have the capacity to hold a lot of pots with lids...

Any suggestions on anybody who has made the no knead bread from Bittman and Sullivan Bakery...

Can one only bake one loaf at at a time..

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  1. Let's give the credit to Jim. No knead bread is invented/discovered by Jim Lahey. Bittman simply introduced this to a larger audience.
    Yes, I think many people here have tried the no knead bread.

    "Can one only bake one loaf at at a time."

    Isn't that the point? You bake one (or two the most) loaf at a time in a residential oven. Do you mean "Can one bake MORE than one loaf a time?"

    2 Replies
    1. re: Chemicalkinetics

      I like chemical kinetics.. that is great. Yes.. I absolutely must give the credit to Jim Lahey.. Did you ever experiment with whole grains?

      1. re: readytoslurp


        Chemical kinetics was one of my favorest subject :)

        I have not tried whole grains, but sawdin did or will (?), and is trying to try some combination. You two should talk. Here is Sawdin's post.

    2. Lahey (in the YouTube video with Bittman) bakes TWO at a time in cast iron pots.

      1. If you will Google "no knead bread" you will get a whole passle of hits.

        And on the New York Times website, try this; there's a thread that will take you several hours to get through.

        It is a great recipe and I love it, but I do think some folks have potchkied it into being almost as complicated as the kneaded kind.

        7 Replies
        1. re: lemons

          I love that word potchkied.. is it not yiddish?
          I agree, Those ny times readers get a little bit feverish about food!

          1. re: readytoslurp

            Yes, indeed, a gift to my vocabulary from my Brooklynite husband. He tells a great story about interviewing Steven Spielberg who talked about editing film and when he realized he was taking out only two or three frames, he thought, "Forget it, I'm potchkying."

            1. re: lemons

              I just looked up in My JOys of Yiddish book and I love what it uses as an example:
              "He potchkees around with paint and they call him a painter!"

              I also learned a new word: Ongepotchket... I love it.. It means slapped together, assembled together without form or mess.

              I come from a family of writers and my sense is someone over in your hood is also a writer.. is that correct?

                1. re: lemons

                  Is there a way I could send you some of my food writing and maybe read some of yours?

                  1. re: readytoslurp

                    We can be found at ... I assume the link will be okay.

                    1. re: lemons

                      you can go to and see my writing.. I have written an essay there called Why I have to Cook... and From Chili to Chilly.

        2. I prep two loaves at a time and when one comes out of the oven the other goes in. I use the same pot and the oven is already pre heated.

          1 Reply
          1. re: Maryelle

            I prep two loaves at a time. I bought two pots exactly alike that fit into my oven side by side, as I was unable to deal with the anxiety of whether one had over or under risen.

          2. I use a bit of olive oil in the rising bowl...Never thought of making 2 at a time, that's in-frikin-genious!

            2 Replies
            1. re: BiscuitBoy

              yes it sure is.. I am super excited about trying two loaves at a time...

              1. re: BiscuitBoy

                Here's proof-pudding for 2 pots and 2 breads.
                I bought these pots at Costco not too long ago. I still see them occasionally. They are $49.99 each and the inside is really great. No oil needed.

                I tried attaching a picture, but it seems that I can only do it in Firefox.