No Knead bread – it works

May 9, 2015

There is something special about baking bread. Something artisanal and historical in creating a fragrant and crusty loaf out of simple ingredients, the same way cooks have been doing for thousands of years. I have always made bread the traditional way, making the dough, kneading it to develop elasticity and letting it rise long and slow in a warm corner of the kitchen, sometimes overnight in the fridge. I have made a sour dough starter... View Article